Health knowledge made personal
|
I love fall. I love the cool and crisp air, the colors on the trees, hanging on the couch with hot apple cider or a good glass of wine, warms stews and soups, knowing that Thanksgiving is on it's way, running in the cold. I love all of it.  Serves 4 8 oz Pasta, whichever shape makes you happy 1 cup Canned Pumpkin 1/4 cup Milk (I used Almond Milk because it's what I had) 2 cups Shredded Cheese (I used a combo of Asiago, Mozzarella, and Parmesan. Cheddar or Goat Cheese would also be fantastic) 5 large Sage leaves, cut into chiffonade Salt and Pepper to taste 1/2 cup Bread Crumbs Cook your pasta according to the package directions, but remove from the water about 2 minutes before it's done, until not quite al dente. Preheat oven to 400 F. In the meantime, in a large bowl, combine the pumpkin, milk, shredded cheese and sage leaves. Season with salt and pepper. When the pasta is cooked, toss into the pumpkin and cheese mixture and mix well. Spoon the pasta into a small casserole dish and cover with the breadcrumbs. Place in your preheated oven and bake approximately 20-30 minutes, until the cheese is melted and the breadcrumbs are toasted and browned. Enjoy and have a wonderful weekend! 
|
Write a comment:
|
