One of my super fabulous sisters-in-law is coming down to visit me tomorrow. While I'm super excited to make something tasty and fancy for dinner for the two of us (some variant of duck burritos, anyone?), I realize that I've been remiss in posting the final foods I made for my husband (and his previously-mentioned fabulous sisters). So, without further ado, let's talk about pumpkin pasta.
Most pumpkin pasta recipes I see are ravioli-style, with the pumpkin in the pasta itself (such as the previously aired pumpkin ravioli with Gorgonzola sauce . . . yum!). However, in the spirit of a lighter, simpler pasta dinner, I spent some time looking for recipes with a pumpkin sauce. And my goodness, was I pleasantly surprised.
The recipe I settled on already looks easy on paper. I also admittedly took my usual shortcuts. No shallot, but a little extra garlic -- pre-diced. Dried basil and dried thyme instead of sage. Fat-free milk instead of low-fat milk. A wedge of Williams and Sonoma spreadable "cheese" instead of Parmesan, as that's all we had in the drawer. In short, I managed to make a delicious pumpkin pasta using only ingredients that already existed in our cupboard. If that isn't magic, I don't know what is.
Everyone loved this -- or at least was polite enough to claim to love this -- and you will too. It is light, yet creamy and rich. Definitely worth firing up your burners for this fall!