So, now that I have made all this Pumpkin Puree, what to do with it??
I was in the mood for something savory, cheesy and warm the other night. It’s getting cold out and it is time for some hot dishes.
Pasta is my number one comfort food and I have definitely created a keeper!
Ready in: Half an hour
For the Sauce:
1 pound linguine, cooked al dente
3 TBS butter – unsalted
2 TBS all-purpose flour, bread flour is best
2 garlic cloves, minced
2 cups 1% milk
1 cup dried Parmesan cheese
3/4 Cup Pumpkin Puree
1/8 – 1/4 tsp nutmeg (depends on how much you like nutmeg)
1/4 tsp smoked sea salt (if you have some) regular, if you don’t
1/4 tsp ground black pepper
For the Brussels:
3 Cups Brussels Sprouts, washed and cut in half (stem to top)
1/3 Cup Sunflower Seeds
1/4 Cup Craisins or Raisins (if you would rather)
2 TBL olive oil
Heat the oven to 475, use convection roast if you have it.
Toss the Brussels Sprouts in 1.5 TBL olive oil and spread them out on a prepared (covered in foil) cookie sheet.
Make the pasta and cover it so it doesn’t dry out.
Melt the butter in a sauce pan over medium heat, when melted add the garlic, using a silicon whisk keep whisking the garlic in the butter (don’t you just LOVE that smell) for a couple minutes. Then add the flour, sprinkle it over the butter and whisk it in, it will bubble and thicken.
While it’s thickening, toss the sesame seeds and Craisins in olive oil and add them to the sprouts (as long as the sprouts seem lightly brown).
Slowly add the milk, whisking the whole time. Once the two are incorporated, turn the heat up, keep whisking occasionally while it heats up and thickens.
Whisk in the pumpkin puree, the salt, pepper and nutmeg.
Turn off the oven and take out the sprouts.
Add the pasta and toss in the sauce.
Serve the pasta on a plate with either the Brussels Sprouts on the side or on top if you like some texture to your pasta.