Fall’s comfort food
At Sea of Herbs we love the Autumn Season and the flavors it brings. And the Fall wouldn’t be complete without having at least a few pumpkin recipes. For those cozy autumn evenings, we present an Autumnal creamy pumpkin pasta with Parmesan and dried sage leaves. Talk about comfort food!
- A medium sized pumpkin (to be cut in half and then baked), but we will only need about 1 cup of pureed pumpkin once its cooked.
- Linguine pasta
- 1 tablespoon olive oil
- 2 tablespoon butter
- a couple of cloves of garlic (minced)
- 1 onion diced finely
- 1 cup of whole milk
- salt and pepper to taste
- dash of cinnamon
- dried sage
- Parmesan cheese
First cook the pumpkin. Preheat oven to 375 Fahrenheit. Cut it in half, remove stringy pulp and seeds. Bake with face side down and cover with foil. Cook for about 1.5 hrs or until ready. When ready puree the pumkin.
In a pan, melt butter and oil and then add onion and garlic. Next add the pumpkin puree, milk and spices. Stir over medium heat and taste to add any extra seasonings. Let it simmer until your pasta is ready.
Meanwhile cook your pasta and then drain. Add your pasta to the pumpkin sauce, add some parmesan cheese (as much as you wish!) and dried sage and mix gently.
Now you can plate up, garnish with more parmesan cheese and sage.