Pumpkin Alfredo Pasta

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K my life is forever changed.

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I, Rachel the peasant, breathed Idina Menzel’s air for 3 hours this weekend.

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Idina brought If/Then to Seattle. I will allow you 2 minutes to Google what that is if you have been living under a rock at the bottom of the sea for the past 2 years.

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It was, without a doubt, the greatest theatre experience of my existence. I laughed, I cried, I bawked in awe of what my eyes and ears were digesting. Idina’s voice – STOOPID. Her personality – can we date? I’ll just never be the same. I left the theatre & literally could not stop crying. I was so overwhelmed. I spent the rest of the evening sashaying through the streets of Seattle & singing at the top of my lungs.

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Actually, I spend all of my nights doing this so…..

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of whole wheat pasta
  • 1 can of pumpkin puree
  • 1 cup of coconut milk
  • 2 tbsp. of olive oil
  • 2 tbsp. of garlic
  • 1 tbsp. of sage, chopped
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Cook pasta to al dente, reserving a cup of cooking water
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add sage + fry for 2-3 minutes or until browned + fragrant
  • Remove from pan onto a paper-towel lined plate
  • Turn down the heat to low-medium + add the other tbsp. of olive oil
  • Add garlic + cook for 2 minutes
  • Add pumpkin + let simmer for 2-3 minutes
  • Add coconut milk + simmer for 4-5 minutes
  • Stir in crushed red pepper + S+P
  • Add drained pasta + cooking water to the sauce
  • Stir well + add more S+P
  • Serve hot
  • Rub creamy noodles on face + share photos with me

33 thoughts on “Pumpkin Alfredo Pasta”

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