pumpkin & pasta, just in time for autumn

I am stuffed, so stuffed.

I can barely breathe…. why oh why?!

I need to stop eating, I mean seriously, this could get dangerous.

I love our Sunday cook days with absolutely every fiber of my being, but this could realistically become a health hazard. How am I supposed to say “no” though when the smells wafting throughout the kitchen are like heaven. How am I supposed to deny myself this things. This creamy, rich, comforting pasta. Tell me?!

I’d go as far as saying that anyone who purposefully denies themselves such a meal even though they really, really want to eat it are slightly masochistic or self-loathing. There I said it, that’s how I feel. So then why am I the one laying on the couch feeling like a balloon that’s about to *pop*.

I’ll tell you why, it’s because mel is evil. He makes these things that no sane human being would deny. Rich, hot pumpkin pasta. This is why I love autumn. This is why I hate mel.

Hate is a strong word, maybe I just dislike him a little in this instant. I’ll get over it. I think it’s time to share though.

Ingredients:
– 500g whole wheat linguini (or any other pasta)
– 2 tbs olive oil
– 1 tbs butter
– 6 bacon strips, chopped
– 1 onion, finely diced
– 1 bay leaf
– 5 tbs dried sage
– 1 cup white wine
– 1 cup chicken stock
– 2 cups pumpkin
– 1/2 cup cream
– 1 tsp nutmeg
– 1 carrot, finely diced
– 1 garlic clove, chopped
– salt & pepper to taste

Directions:
1. add one tbs of butter to a pan on medium heat & cook the bacon until nicely browned, but not crispy.
2. remove the bacon from the pan, but retain the fat in it, pour in the olive oil.
3. saute the onions & carrot in the bacon fat for 8 to 10 minutes.
4. turn the heat up to medium-high & add the wine, cook until the liquid has reduced to half.
5. reduce the heat back to medium, add the pumpkin, bacon, garlic & spices & cook for 3 minutes.
6. add the stock & cook for another 5 minutes.
7. add the cream & then cook until the sauce reaches the desired consistency.
8. bring a large pot of water to boil & generously add salt. Add the pasta & cook until aldente.
9. serve the pasta in your favorite large bowl & pour the sauce on top.

…for more recipes form us, check out our archives.

Advertisements

One thought on “pumpkin & pasta, just in time for autumn

share your thoughts if you want

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s