The brightly colored falling leaves, hot apple cider, the promise of Halloween in the air.
One could say that I’ve grudgingly been getting into an autumnal state of mind recently after mourning the end of my favorite season, summer.
But there’s a lot to be said for fall beyond the beautiful hues outside. The flavors - cinnamon, clove, nutmeg and pumpkin - associated with fall cuisine are some of the most enticing in the food canon.
I was both inspired and intrigued recently when I received the October issue of the Food Network magazine, which contains an abundance of recipes that one can make using canned pumpkin. I decided to try my hand at Penne with Pumpkin Sage Alfredo Sauce on a recent night and this dish didn’t disappoint.
The sage and nutmeg add a bit of pizazz to the smooth and creamy pumpkin Alfredo sauce and this dish will definitely break you out of a standard-fare pasta rut. Serve with a sprinkle of Parmesan for an unorthodox weeknight meal.
Pumpkin Alfredo Sauce (Source: Food Network Magazine)
1 canned pumpkin
2 tablespoons butter
Heavy cream or half-and-half
1. Saute sage leaves in butter. Whisk in one cup each pumpkin and cream, add a pinch of nutmeg.
2. Simmer for five minutes. Toss with 12 oz. pasta.
3. Top with grated Parmesan.