Tonight I made pumpkin pasta. Wowzer. It was fantastic. I have made a serious attempt at making two meatless meals a week in an effort to expand my husbands pallet, solidify a love of veggies in my toddler, and just to be plain healthier. Honestly, sometimes it works and sometimes it totally does not.
Tonight was a HIT!!!! And oh, how I will share so you can find new things to do with the pumpkin. The super food!
1 15oz can pumpkin
1 12oz can evaporated milk
3T olive oil
Package whole grain penne.
Cook penne to desired texture.
While pasta cooks, in a medium saucepan bring warm oil over medium high heat. Add shallots and garlic. Cook until tender about three minutes. Add pumpkin and evaporated milk. Add sage, cayenne pepper, salt and black pepper to taste.
Combine pasta and sauce. Place in casserole dish. Sprinkle Parmesan over top. Bake at 350 for 20 minutes.
Serve with parsley and warm, crusty bread.
Even if you think you won't like it, TRY IT.
So stinking good.