Monday, October 10, 2011

Vegan Mofo 6: Pumpkin Pasta!

This weekend I went out to a pumpkin festival at an orchard just outside of Washington, DC. Once I saw the field of pumpkins, I knew I needed to cook some more with this delicious vegetable!


I remembered seeing a recipe with pumpkin on Chloe Coscarelli's website and came across a recipe for Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans. If you haven't tried her recipes before, get to it! Her panang curry and harvest-stuffed portobello mushrooms are to die for. I can't wait for her cookbook to come out in 2012!


This is super easy but looks complicated and decadent. You make pasta and toss everything else in blender. Voila!

I added peas to ours so that there was something green. I also left off the pecans (forgot to get them at the store!) and the crispy sage, but it does have fresh sage tossed throughout. It was creamy without leaving you with a gross feeling. I definitely recommend this one for a great autumn meal.

2 comments:

coldandsleepy said...

I looooove how orange your pasta came out! And I'm interested in creamy pumpkin anything. Yum.

Carolyn said...

Ooh I've never looked at her website before - thanks! Her recipes look amazing!