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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

An Easy Pumpkin Pasta Sauce & Soup


I've always loved pumpkin flavored desserts, but after moving up to the east coast, I've also had the pleasure of trying many savory pumpkin dishes like pumpkin pasta and pumpkin soup. The idea of a pumpkin-flavored main dish put me off at first, but eventually my curiosity got the better of me, and I was so pleasantly surprised. At my local market they sell jarred pumpkin pasta sauce in the fall, though it's quite pricey and unfortunately, not dairy-free.

Luckily my daughters both love pumpkin-flavored anything as well, so we've been blasting through cans of pumpkin puree every weekend. I like to use the canned pumpkin puree, because it's quick and easy, but if you want to make that from scratch, here is a post on how to make homemade pumpkin puree.


This pumpkin pasta sauce recipe is so easy, as you can see, my 9 year old made it all by herself. You can serve it with any kind of wide noodle, but we love it with gnocchi. The soft texture goes so well with the pumpkin sauce. Even though it's dairy-free, the sauce came out so thick and creamy. Though if you don't need it to be dairy-free, you could easily swap out the coconut milk with heavy cream and throw in some parmesan.

It made enough pumpkin sauce for 3-4 servings, plus we had enough leftovers to fill a large pasta sauce jar for another meal. The second time around, we thinned it out with more chicken stock and ate it as soup! Talk about a win-win. This weak we're using the sauce to make a pumpkin butternut squash lasagna. To make it a meaty dish, try serving it with turkey sausage. 

 

INGREDIENTS
  • 1 cup chicken broth
  • 1 cup water
  • 1 cup canned coconut milk (use only the thick cream at the top - scoop it off the top with a spoon)
  • 2 & 1/2 cups pumpkin puree
  • 1 tsp salt 
  • 1/2 tsp ground sage
  • pepper to taste
  • dash of ground nutmeg to taste

Simply combine all the ingredients and whisk over med-high heat until the sauce is warmed. Enjoy!


More Easy Pumpkin Recipes to Try



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Comments

  1. Ooooh, this sounds delightful. I love cooking with kids. So much fun. Thanks for sharing! I'm totally pinning this recipe.

    Wishing you a lovely day.
    xoxo

    ReplyDelete
  2. I wouldn't have thought of that as a pasta sauce ingredient!

    ReplyDelete

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