Despite the summer-like weather on Sunday, we had the most fall-filled day. After Big Guy being away all week and then me being away all weekend we felt quite like ships passing in the dark. Thankfully we were able to spend quality time on Sunday afternoon together. Not only did we visit the pumpkin patch and put together our “fall” display in the front yard, but we made a fall-inspired dinner of pumpkin pasta.
The pasta requires only two ingredients. That’s right, two. In a food processor, pulse together one can of pumpkin puree with flour until it forms a dough ball. From there, the pasta noodles come together quite easily if you have the pasta attachment for your Kitchen Aid Stand Mixer.
The sauce is made by browning butter with whole garlic cloves and fresh sage leaves. Once brown, remove the sage and garlic, and add in white wine and balsamic vinegar. Allow the sauce to simmer before adding in your cooked pasta. Toss and then serve with roasted pumpkin seeds, manchego cheese and fresh nutmeg (my special addition).
This dinner hit the spot. Not only did it feel my belly but it was nice to enjoy a stress-free (well, mostly stress free…the pasta water pot overflowed and let’s just say it wasn’t pretty) meal together after a long week away from Big Guy.
Pumpkin in food – like it, love it or hate it?
I’m all about REAL pumpkin being in food but I find that some of the “pumpkin spice” items are taking things a little far…like been jerky. Just no.