Monday, July 16, 2012

Linguine with Creamy Pumpkin Sauce

We are having so much fun picking, creating and TASTING possible items for our wedding menu.
Pasta is and always will be one of my favorite dishes, esp if it has a creamy sauce coating.

Here is one option we are more then positive will be on the menu. Linguine with Creamy Pumpkin Sauce! YUM!! It just sounds good.. . .well, wait until you try it. Let the mouth watering begin!!

ps: adding a mid day mimosa to aid with the process is always fun. ;)

-8 ounces Linguine
-4 to 5 garlic cloves
-2 sprigs fresh sage (12-13 leaves)
-3/4 cup canned pumpkin
-3/4 cup vegetable broth
-1/2 cup unsweetened almond milk
-1 tablespoon olive oil (or as needed)
-2 tablespoons nutritional yeast
-sea salt & freshly ground black pepper to taste.

Bring a large pot of salted water to a boil, add your pasta and cook until al dente (about 8-9 minutes).
Then drain. . .

Mince the garlic and sage.

-Heat olive oil in the pasta pot over medium heat.
-Add the garlic; stir for 3 minutes until softened. 
-Add the pumpkin, vegetable broth, almond milk, nutritional yeast, and 3/4th of the sage. 
-Reduce heat to medium-low and cook for 12 minutes. Make sure you stirring frequently, until the sauce is slightly thickened and reduced.
-Season with salt and pepper to your liking.
-Add the pasta to the sauce, and mix well until all the pasta is coated

**If you want a thicker sauce add more nutritional yeast by the tablespoon.

-Place on plate and add remaining sage to top of dish.


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