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Monday, November 19, 2012

A Turkeyless Thanksgiving -- Pumpkin Sage Pasta


This is the second "Turkeyless Thanksgiving" post. Today is a guest post from Becky and this recipe is the main dish. I know pasta isn't a traditional Thanksgiving dish, but working with Tofurkey weirds me out so for the main dish we decided to take a non-traditional approach. The sage and the pumpkin are flavors which are very reminiscent of fall.

The sweetness of the pumpkin puree pairs nicely with the sweetness of the grapes/honey in the appetizer, but the creaminess of the pasta sauce is a nice pairing with the creaminess of the blue cheese in the appetizer.

A Turkeyless Thanksgiving:
Appetizer: Roasted Grape and Blue Cheese Bites
Main Dish: Pumpkin Sage Pasta


This recipe comes from Country Living and you can find it here.

Ingredients:
-1 cup heavy cream
-1/2 cup pumpkin puree
-1/4 cup Parmesan
-16 fresh sage leaves (about a tsp dried)
-pasta

This made 3-4 servings of sauce.



Add the pumpkin and the cream
Add the cheese and sage
Simmer for 10-12 minutes

I liked that this had a fall/Thanksgiving flavor. It was good for a vegetarian main dish that could be used on Thanksgiving. It was sort of an odd combination, pumpkin and pasta, but the sage and pumpkin went together well.

Check back tomorrow for the next post in the series.

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