Hey Amy!

Two of my readers–Nicole and Yasmine–asked about Pumpkin recipes for the fall; Nicole wanted pumpkin pasta.  After scouring my library of recipes, I found this one I grabbed from the Washington Post years ago.  It’s a very flavorful dish and, you guessed it, simple to make!  Why don’t you plan a dinner party for next weekend and make this dish your main course?  Practice the meal tonight on your loved ones and serve next week to friends.

Ingredients:

10 oz. multi-grain angel hair pasta
1 medium shallot
3 medium garlic cloves
1 Tbsp. olive oil
2 sprigs sage
3/4 c. canned unsweetened pumpkin puree
3/4 c. vegetable broth
1/2 c. low fat milk (I use heavy cream, I know bad girl!)
salt and pepper to taste
1/4 c. grated Parmesan cheese

Bring a large pot of salted water to boil.  Add the pasta and cook according to package directions.  Meanwhile, mince the shallot and garlic and finely chop the sage.  Heat the oil in a large saucepan over medium heat.  Add the shallot and garlic.  Cook for 3 minutes, stirring constantly until they have softened.  Add the pumpkin puree, broth, milk and half of the sage.  Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper.

Drain pasta and add to the sauce.  Add 2 Tbsp. of cheese and toss well.  Divide among individual plates and serve with remaining sage and cheese.

Add a nice salad with autumn vegetables, some hors d’oeuvres while your guests arrive, a nice selection of beverages, sweet bread and a yummy dessert. Voila, you have your menu for your first dinner party!

xo–me

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