I had the most carb-tastic dinner tonight!
I have not had pasta in a long time, so I was totally in the mood for it. This recipe, from the same book as the Black Bean and Sweet Potato Burritos, does not disappoint. This is no regular boring pasta, this pasta is exceptionally delicious and unique.
No tomatoes are found in this sauce. The sauce is made from from a blend of pureed pumpkin and yummy spices. This pasta boasts a good helping of carotene, fiber, folic acid, potassium, and so on, all from the lovely pumpkin.
On a chilly night, this pasta pairs perfect with a yummy red wine, candlelight and some soothing tunes.
Pumpkin Sausage Pasta (serves 6)
500g penne pasta (or other chunky pasta)
Cook, drain and set aside.
500g sweet Italian sausage (I used turkey sausage)
In a large deep frypan brown sausage ober medium high heat. When cooked, remove meant and set aside. Drain fat from frypan and return the pan to the stove.
1 medium onion (finely chopped)
4 cloves of garlic (minced)
Add to frypan and saute until soft, 3-5 mins.
1 bay leaf
1 Tbsp. dried sage
1 cup dry white wine or chicken broth
Add and cook until half the liquid evaporates, about 2 mins.
1 cup chicken or veggie broth
1 cup pumpkin or any winter squash (cooked and pureed)
Mix in. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.
1/8 tsp. ground cinnamon
1/4 tsp. ground nutmeg
salt and pepper to taste.
Stir in milk. Add seasonings and simmer 5-10 mins to thicken. Remove the bay leaf. Pour sauce over cooked pasta. Garnish with Parmesan cheese and devour.
It was really difficult not to gobble this dish down in a couple of bites; it was quite yum. I like how this pasta offers something different then the regular pasta that I usually eat.