Hope you are all fine, turned your clocks back for that extra hour of sleep on this lazy Sunday and had a wonderful Halloween yesterday!
We had a total of 75 trick or treaters (much lower than years before). I just love to see the toddlers in their costumes. This year for the first time as per doctors orders I wasn’t allowed to open the door to greet the children so I had to leave a bowl of candy outside on the steps, but watched them through the window. So cute. Some costumes are so clever and this year we saw a lot more parents and guardians in costume.
Bob and I made the traditional Turkey and 3-bean chili to keep our Halloween tradition alive and served it with whole grain cornbread …. (recipe on blog)
I am still cooking today, which brings me to todays post…….
Today I made a pumpkin alfredo pasta dish and posted it on my personal timeline. I thought I had included it on the blog once before and today I received so many requests for the recipe from friends that couldn’t find it via the blog index so I decided to post it again.
The original recipe calls for fettuccine but you can use any pasta of your liking. Today I used pappardelle, a large, flat & broad pasta noodle.
The secret ingredient for me is sprinkling the pasta with amaretti cookies before serving. The flavor between the amaretti, pumpkin and sage are fabulous.
These are my favorite amaretti cookies but there are many brands on the market … These can be ordered on Amazon or found in Italian delis.
They are wrapped 2 mini cookies to a package.
I hope you try this recipe and enjoy it as much as we do.
12 ounces fettuccine (or pasta of your choice)
2 tablespoons butter
1 small onion, finely chopped
1 cup canned solid-pack pumpkin puree– NOT PURE PUMPKIN
2 cups heavy cream
Freshly ground nutmeg
Salt and pepper
1/2 cup grated Parmesan cheese
4-5 fresh sage leaves, chopped
Additional Parmesan cheese for serving
Bring a large pot of salted water to a boil over medium-high heat.
Cook the pasta according to package directions.
Melt the butter in a large skillet over medium heat. Add the onion; sauté for 2-3 minutes, stirring, until softened. Stir in the pumpkin puree and a few leaves of sage. Add the heavy cream, nutmeg, salt and pepper. Reduce the heat to medium-low. Simmer for 5 minutes, stirring frequently, until the sauce is slightly thickened. Stir in the Parmesan cheese.
Drain the pasta and add to the sauce. Transfer the pasta to a serving bowl.
Sprinkle the chopped sage over the top. Serve with additional grated
Cooks Note: Feel free to toss some toasted, chopped walnuts or crushed amaretti cookies on top.
Until my next post, make every day a celebration!
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See you soon with the gumbo recipe…..