Welcome to Paisley Petunia…part two!
I find inspiration in pretty pictures, endless possibilities in a bowl of Meyer lemons, the meaning of lifetime devotion in the wagging tails of our 3 rescue dogs, end-of- the-day bliss in a glass of red wine and now, the boundless, soul clutching meaning of life in the faces of my 2 little angels.
It's a happy, creative, joy-full life we've got here in the LA sun. Come play! Bring wine.
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Great Pumpkin
I keep thinking it’s going to get cool here in LA (temp today: 80*) but in a sneaky attempt to woo the fall weather I’ve been carrying on like it’s already crisp autumn; buying loads of Macintosh apples, strewing dried leaves all over my mantles and cooking all my fav cozy recipes. This is one of the easiest and most delish dishes in my repertoire. I keep reinventing the recipe (though I think the original came from a Gourmet Magazine (tears) several years ago) but I’ll share my current version and at the end I’ll share my soon to be experimental ingredients.
Pumpkin Cream Pasta
you will need: 1 can of pumpkin puree 1 package of fresh sage some fresh garlic 1 small container of heavy cream super fresh, unsalted butter pasta of your choice Parmesan Kosher sea salt cracked pepperIn a saute pan add butter, sage leaves and garlic. Saute on low heat (do not get too hot or your butter will break) until the sage leaves are soft and the butter has a warm, brown color.
{butter + sage + garlic}
In a blender add 3/4 of the can of pumpkin, 1/2 of the heavy cream and the contents of the saute pan. Blend on low adding extra cream until smooth.
{all ingredients ready to blend}
Pour the contents back into your saute pan and heat on low; season to taste with salt and pepper. (Make sure you get your pasta going now.)
{finished sauce}
Toss the sauce with the pasta, garnish with Parmesan, pepper and a sage leaf. Serve with a toasty slice of pan rustique and a spicy pinot noir!
- {pumpkin cream pasta}
Experimental ingredients: I am thinking of adding some smoked applewood bacon to the final tossed pasta and I might even saute the sage and garlic in the bacon fat (I know so unhealthy but way delish) and for some reason I feel like testing what it would be like with a lot more parm added to the sauce or maybe switching the heavy cream for cream cheese?? I’ll let you know if anything turns out to be magically delicious but honestly, the recipe is awesome as is.
great photos! I am so hungry now….lunch soon!
yummmmmmmmm….I’m going to try that this week!
This looks fantastic! Can’t wait to try it!
Very timely – I just finished some Edy’s pumpkin ice cream. I love all dishes made with pumpkin, and this recipe sounds delicious. I dont think I would like the addition of bacon. Wish you or J the cook were here to prepare it for me!!