To say that I've been a little obsessed with pumpkin lately would be an understatement. I see all of the beautiful pumpkin kitchen creations that are possible. And I want to make them all! (Actually, I would settle for just EATING them all...)
My sissy made pumpkin butter. Delicious.
I printed off a recipe for "Impossible Pumpkin Pie Cupcakes" that I will hopefully be tasting soon. Looks delicious.
And when I saw a recipe on a food blog for a SAVORY pumpkin dish, I was all over it.
It was pretty good. I liked the flavor of the sauce, and that it was healthy. I was really stepping outside of my box with the sausage, and I didn't really love it. The taste was pretty good, but I couldn't get over the texture.
INGREDIENTS
4 ounces whole wheat penne pasta
2 teaspoons olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup skim milk
pinch of nutmeg
5 ounces torn spinach, thick stems removed
grated parmesan cheese (optional...but I'm judging you if you opt out)
DIRECTIONS
Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15 minutes, until softened and beginning to caramelize. Add garlic and chicken sausage, continuing to saute.
Meanwhile, cook pasta according to pasta directions.
In a blender, combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in the skillet and continue to cook over low heat. Season to taste with salt and freshly-ground pepper, and a pinch of nutmeg.
Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. cover for a few minutes to let the spinach wilt. Serve with parmesan cheese.
No comments:
Post a Comment