As the leaves change color and the air turns crisp, creamy pumpkin pasta becomes a delightful dish to savor. This dish embodies the flavors of autumn, making it a perfect choice for a cozy night in or a festive gathering.
Start by cooking your favorite pasta according to package instructions. In a separate pan, heat some olive oil and sauté minced garlic and chopped onions until they’re fragrant and golden. Add in a cup of pureed pumpkin (canned works well) and stir in half a cup of heavy cream, along with a pinch of nutmeg, salt, and pepper. Once your pasta is ready, combine it with the pumpkin sauce, tossing everything until it’s well coated. Finish with some grated Parmesan cheese and fresh sage leaves for an extra burst of flavor.
Notes or Variations: You can easily add cooked chicken or sautéed mushrooms for added protein. If you’re looking to lighten the dish, consider using whole wheat pasta or a dairy-free cream substitute.
This vegan butternut squash and sage pasta is not only comforting but also packed with autumnal flavors. It’s a fantastic dish to impress your guests or simply enjoy on a quiet evening at home.
Begin by roasting cubed butternut squash drizzled with olive oil, salt, and pepper at 400°F (200°C) for about 25 minutes until tender. Meanwhile, cook your pasta of choice. In a large skillet, melt some vegan butter and add fresh sage leaves, allowing them to crisp up. When the squash is done, toss it into the skillet and mash it slightly before adding the cooked pasta. Mix everything together, adding a splash of pasta water to help create a smooth sauce. Finish with a sprinkle of nutritional yeast for a cheesy flavor.
Notes or Variations: Feel free to substitute the butternut squash with sweet potatoes or carrots. You can also add spinach for a pop of color and nutrition.
When you’re looking for a comforting dish that brings the warmth of home, this cheesy spinach and artichoke pasta bake is a winner. It’s perfect for potlucks or family dinners.
Start by boiling your pasta until just al dente. In a separate bowl, mix together cream cheese, sour cream, artichoke hearts, and a good handful of fresh spinach. Once combined, fold in your drained pasta and pour everything into a greased baking dish. Top with a generous amount of shredded mozzarella and Parmesan cheese. Bake at 350°F (175°C) for about 25-30 minutes until bubbly and golden on top.
Notes or Variations: You can easily add cooked chicken or cooked bacon for extra heartiness. For a healthier version, swap out regular pasta for whole grain or gluten-free options.