An autumn recipe for pasta with pumpkin sauce, with Gorgonzola cheese and pine nuts for good measure!
Do things look different around here?
They should. I have tweaked my layout a little bit, adding this widget, that widget and some links to popular recipes in the sidebar.
Also, I was recently accepted into the BlogHer Food network. Yay!!! I am super, super excited. And happy. Because I feel like that means I’ve done something right (I was turned down twice before and they are super selective.)
What does that mean for you? Well, the first change I know about are some new ads. For desktop users, you’ll see this change the most. I am trying out the placement of three ad units – a long ad at the top of the side bar, and two banner ads at the top and bottom. Feedback is welcome so shoot me an email or leave a comment below with any thoughts you have. If I don’t hear from anyone in a few days, I will assume all is well.
Mobile users, I think you just get a small ad on the bottom. Not sure but I’ll let you know as I know more. Or maybe you’ll tell me? 🙂 And if you don’t know what I’m talking about and are new here, hello.
Now on to the recipe for today. Pumpkin!!! My favorite word come September.
And I decided to make an accessible version of my favorite restaurant’s pumpkin ravioli. I tried to make it once in ravioli form, and it was such a colossal fail that I find it humorous now. I got the bright idea to make raviolis out of wonton wrappers and needless to say, it didn’t work.
I may have seen that little trick on Pinterest. Attention folks: not everything you see on Pinterest works.
Anyway, I took all of my favorite flavors from the dish and turned them into a pumpkin sauce and poured it all over pasta. Think rigatoni, mostacoli, or penne. NOT spaghetti. But I am biased – I don’t really like spaghetti.
Then I topped it with some of my favorite flavors – Gorgonzola cheese for tang, pine nuts for a little crunchiness and the very pumpkin-complimenting flavors of cinnamon, nutmeg and pumpkin pie spice.
- 3 tablespoons butter
- 1 cup pumpkin puree
- 1/2 tablespoon dried sage
- 1/4 cup heavy cream
- 1/2 cup crumbled Gorgonzola cheese
- 1/8 cup pine nuts
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- pinch of pumpkin pie spice
- 1 pound cooked pasta (still hot)
- Gorgonzola cheese
- pine nuts
- Melt the butter in a large sauce pan. Add the pumpkin puree and sage and stir well.
- Cook for 10 minutes, stirring often. Add the heavy cream and stir well to combine.
- Turn off the heat and add the Gorgonzola, pine nuts, nutmeg, cinnamon and pumpkin pie spice. Add the pasta and serve with additional Gorgonzola and pine nuts sprinkled on top.
|Amount Per Serving||As Served|
|Calories 1668kcal Calories from fat 834|
|% Daily Value|
|Total Fat 93g||143%|
|Saturated Fat 50g||250%|
|Dietary Fiber 17g||68%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
I would love to hear what other pumpkin things you’re interested in this season. Or if you are totally sick of pumpkin and wants some apple recipes. I have stocked up on both ingredients so I’m ready for either.
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