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A quick weeknight recipe for pumpkin pasta. Parmesan, sage and nutmeg finish off the fall flavors of this simple vegetarian pasta.
Note: To make this recipe vegan, simple omit the Parmesan cheese.
Cook the pasta according to package directions. When the pasta is al dente, reserve some of the cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallots, garlic, sage and a pinch of salt and stir well. Cook for about 10 minutes, until the shallots are tender and fragrant. Add the pumpkin, Parmesan cheese and nutmeg and stir to combine.
Stir in the reserved pasta water and stir until fully incorporated. Add the pasta and combine. Season with salt and pepper to taste.
Garnish with additional sage and Parmesan cheese for serving.
Note: As written, this recipe is not vegan. To make it vegan, omit the Parmesan cheese.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!