It looks like Fall is finally here to stay, it may have missed Halloween but its in time for my school's Novemberfest (tailgating, music, and football, oh my!). My favorite thing about Halloween used to be Trick-or-Treating. But as I grew up, I stopped stuffing my face with Halloween candy and started snacking on pumpkin seeds from the Jack-o-Laterns that lit our front porch. I started to realize that while I love candy (and I do love candy, I'm snacking on PEZ from a halloween themed dispenser right as I type), pumpkins really are the best thing about Halloween, and when the pie is cooked right, pumpkins are the best part of Thanksgiving too! But why are we letting these holidays be so selfish, they should share the pumpkin love! I love stocking up of canned pumpkin and cooking with it all throughout the season. This year, my first pumpkin-filled night of the season consisted of Organic Canned Pumpkin and Hocus Pocus with my roomates; resulting in a creamy pumpkin pasta dish -- so good, it could distract the Sanderson sisters from their hunt for children. Topped with crispy sage leaves and toasted pecans, this savory dish is impossible to resist! Say 'Hello!' to Fall, and get in the spirit with Creamy Pumpkin Penne with Crispy Sage!
Recipe adapted from Chloe Coscarelli
INGREDIENTS -1 pound penne pasta -4 tablespoon pumpkin seed oil, divided (vegetable oil can be subsituted) -1 onion, chopped -4 cloves garlic, chopped -1 (14-15 oz) can organic pumpkinP -2 tbsp tomato paste -2 cups non-dairy milk (regular milk can be used) -1 tsp nutmeg -1 tbsp maple syrup -3 tsp salt -1 tsp pepper -8-10 fresh sage leaves, divided -3/4 cup toasted pecans
Add the pecans and some of the sage leaves to the blender. Blend on low to break up the major chunks