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Halloween is tomorrow and the forecast here is a torrential downpour. We will be braving the Trick or Treating wearing standard the Pacific Northwest costume accessory…the clear poncho. Then, home for a warm comfort meal. Pasta, to be exact. Pumpkin pasta, of course.
Because Halloween.
Comfort food has a bad reputation. You know…fattening. But you can dig into to something comforting and soul satisfying – and healthy. What makes this recipe even more fab? It’s pantry cooking. Pasta, canned pumpkin (not pumpkin pie filling, that would NOT be good), panko. These are all things I have in my pantry, year round. Yes, even canned pumpkin. Canned pumpkin is super nutritious and easy to work with…a definite must have in any cantry (pantry + can…get it?)!
You may be wary of pumpkin and pasta together. But it’s SO good. The pumpkin makes it creamy and delicious without adding a ton of fat. And the nutmeg and sage are perfect in this dish. It is savory. It feels indulgent. The kind of food you want to curl up with.
I like to eat mine with a little extra parmesan and a few shakes of hot sauce. You could sub cheddar if you want to fake out your kids and pretend it’s mac and cheese, too. I won’t blow your cover. Promise.
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Pumpkin Pasta Bake with Sage & Parmesan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Serving Size: 1/4 of pasta bake
Gather
1 can pumpkin puree (not pumpkin pie filling!)
2 cups dry penne
2 tablespoons + 1 teaspoon butter
1 shallot, fineley minced
1 tablespoon fresh sage leaves, chopped
1/2 teaspoon freshly grated nutmeg
1/4 cup shredded parmesan
freshly ground pepper
1/2 teaspoon salt
2 tablespoons flour
1/2 cup lowfat milk
1/2 cup reserved pasta water
1/8 cup panko breadcrumbs
1/8 cup chopped pecans
Step by Step
Preheat the oven to 350F.
Bring a pot of water to a boil and cook pasta to package instructions for al dente.
While the pasta is cooking, make the sauce.
Melt 2 tablespoons of the butter in a medium sauce pan over medium high heat.
Throw in the shallots and cook for a few minutes, till soft.
Whisk in the flour and cook for a few minutes more.
Add the milk, nutmeg, sage, salt and pepper and whisk well to combine.
The mixture will thicken.
Add the pumpkin puree and cheese and whisk again.
The pasta should be done - skim out 1/2 cup of the cooking water and add to sauce.
Drain the pasta.
Add the drained pasta into the sauce and mix to coat.
Pour the pasta/sauce mixture into a baking dish.
Melt 1 teaspoon of butter in the microwave, them toss the breadcrumbs and pecans in the butter.
Sprinkle the pecan/breadcrumb mixture over the pasta.
Place in the oven and bake for about 20-25 minutes, till the crumb mixture is browned.
Allow to cool for a few minutes before dishing up - serve with extra parmesan if desired.
Nutrition
WW PP 9; Calories 354; Total Fat 13g; Saturated Fat 6.2g; Trans Fat 0.0g; Cholesterol 66mg; Sodium 473mg; Total Carbohydrates 48.8g; Dietary Fiber 4.2g; Sugars 5.9g; Protein 12.3g
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Are you wondering what you can do with canned goods and how to keep a well stocked ‘cantry’? The Cans Get You Cooking campaign is a great resource. Lots of great recipes, info on sustainability, and nutrition information.
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