Pumpkin Pasta

 

 

It's a given that in autumn, pumpkin must be incorporated in every possible dish . . . including pasta. So that's what I did, and I have no regrets. I adapted this recipe from one that I found in search of an interesting recipe last fall. 

If you want your taste buds to experience what I can only call something heaven-like, then you'll need these ingredients:

 

1 cup pumpkin puree

Pinch of nutmeg

Pinch of red pepper flakes

1/4 or 1/2 cup chardonnay depending on preference

1 cup vegetable broth

4 oz  of goat cheese

8 oz Linguine

1 yellow onion (chopped)

2 cloves of garlic (chopped)

Parsley

Salt and pepper to taste

2 tablespoons of olive oil

 

Directions:

1. In a medium-large pot, bring all ingredients with the exception of the goat cheese and parsley, to a boil.

2. Once boiling, take the pot off heat and stir until thickened.

3. Slowly stir in goat cheese until melted and finish by topping the pasta dish with parsley.

Voila! Dinner is served.