Pumpkin Pasta

IMG_0980Fall is my favourite time of year: beautiful colours everywhere, and a chill in the air that encourages you to put on a comfortable sweater or grab a blanket and curl up with someone special by the fire. Fall food is quite simply comfort food at its best. The trees are heavy with crisp apples begging to be baked, and squash is available at the local farmers market in every shape and colour you can imagine. I must admit though, it’s not even October and already I am bored with the standard pumpkin recipes: pumpkin muffins, pumpkin scones, pumpkin lattes (ok, maybe not that one), pumpkin pancakes…the list goes on. This weekend we’re planning a hike through the fall colours, and I can think of nothing better than coming home to a warm and comforting bowl of pasta. Even better, pasta in a seasonal and colourful pumpkin sauce. So excuse me if I opt not to post a pumpkin recipe for some type of baked good you can drool over for dessert (although I highly encourage you to try some of the ones that are out there), but a pumpkin recipe you can indulge in for dinner tonight.

Pasta with Spicy Pumpkin Sauce

*adapted from recipe by Cuisine Tonight

6 oz dry pasta of choice

2 tbsp unsalted butter

2 tbsp diced onion

1 clove garlic, minced

1/2 tsp red pepper flakes

3 tbsp fresh sage, chopped

1 cup pure pumpkin puree

1 cup vegetable broth

S & P, to taste

goats cheese to garnish *optional

fresh chopped parsley to garnish *optional

Cook pasta according to package directions, reserving 1/2 cup of the pasta water. In a medium skillet, melt butter over med-high heat. Cook until lightly browned, 2-3 minutes. Stir in onions and garlic and cook 1-2 minutes. Add pepper flakes and pumpkin, stirring to combine. Add broth and sage and mix until heated through. Season with salt and pepper. Add pasta, tossing to combine. Use reserved pasta water to thin the sauce as needed, adding a little at a time and stirring constantly. Serve garnished with crumbled goats cheese and parsley.


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