Finally using some pumpkinNovember 11, 2010 at 2:11 pm | Posted in Uncategorized | 1 Comment
I made this dish a few days ago, and the leftovers are sitting in my fridge because I keep cooking other dishes!
I really enjoyed it because you have a different type of sauce than what is normal for pasta and you also get the healthy benefits of pumpkin. Did you know that pumpkins are low in fat and calories, and rich in disease fighting nutrients such as alpha-carotene, beta-carotene, fiber, vitamins C and E, potassium and magnesium?
I found the recipe for Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans on ChefChloe.com, which is the woman who won the Food Network’s Cupcake Wars with her vegan cupcakes!
The only complaint I had was that the sauce came out creamy in the beginning, like her photos show, but when I took it to work and reheated it, it kind of came out chunky. I am always looking for leftover-proof foods because I work at night and rarely enjoy my dinner right there on the spot.
The only change I made was I used ground sage because I did not have fresh sage leaves. I think I accidentally added a little too much, too, so be careful when you use ground sage and measure it out!! (I just sprinkled mine right on in the pot.)
If you want to enjoy the pumpkin pasta, visit the recipe here.
Until next time ….