All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Pretty much everybody has a pumpkin or two around at this time of year. After they have served their Halloween purpose – there are a lot of great reasons to re-purpose them. Reason number one – fresh pumpkin puree (seen above). That can be used in many recipes – soup, pasta sauce, pie filling, panna cotta, gnocchi, dog biscuits, dog treats, and even as a healthy additive to your dog’s dinner. Pumpkin is a great canine diarrhea cure. You can toast the seeds (seen blow) as a healthy snack. The recipe for toasting the seeds is HERE.
So – today I made this dish. It is delicately flavored & creamy & delicious. I made this vegan but real cheese would also be nice. You could use canned pumpkin but I made mine fresh.
Homemade Roasted Pumpkin Puree
Fresh pumpkin (I used two small pie pumpkins & got about 4 cups of puree from them)
Heat the oven to 375 degrees.
Cut the tops off & then pumpkins in half (or quarter them, if your pumpkin is large), seed them (keeping the seeds for roasting!) & roast for about 40-50 minutes or until the skin is soft & the meat is fork tender.
Let them cool a bit & then scoop out the meat & puree in a food processor or blender. I added about 1 cup of water to mine to thin it enough to blend. Add a bit of S&P.
Creamy Roasted Pumpkin Alfredo Pasta with Fried Sage (Vegan or Vegetarian)
1 lb pasta – cooked & drained
3 cups pumpkin puree (recipe above – or canned unsweetened)
20 fresh sage leaves
4 oz (vegan) cream cheese
1/4 – 1/2 cup of (vegan) Parmesan
1 TBS nutritional yeast (optional)
2 TBS (vegan) butter (or olive oil)
2-5 oz coconut milk
1 – 3 tsp crushed red pepper (optional or to taste)
Potential garnish: some reserved fried & crumbled sage, chopped parsley, grated (vegan) cheese or Parmesan
Melt the butter & fry the sage a few minutes being careful not to burn it. Drain them on a paper towel.
Add the pumpkin puree to the sage butter & add the rest of the ingredients – except the coconut milk – and maybe reserving some fried sage for garnish. Once the other ingredients are combined – add as much coconut milk as you like – either to taste or to achieve the level of creaminess you desire. My puree was pretty thin so I only added about 2 oz of coconut milk. Season with S&P.
Add the pasta & heat through.
Serve with garnish of choice.