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

Pumpkin Stuffed Manicotti

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I’m basic. I like Gilmore Girls, Starbucks, The Twilight Saga, fuzzy slippers, cookie scented candles, and all things autumn.

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I am confused as to why so many females out there are denying their inner basic babe.

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What’s to be ashamed of? Being basic makes it socially acceptable to have pumpkin everything.

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Pumpkin is not overrated, I don’t care what you say. You can put it in, on, under just about any food or beverage and it’s a fallgasm in your mouth.

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It’s time, ladies. Embrace the beauty of the basic.

Time: 30 minutes (prep + cooking) Serves: 3

Ingredients:

  • 1 package of manicotti noodles
  • 1 can of pureed pumpkin
  • 1/3 cup of grated parmesan cheese
  • 1 tsp. of nutmeg
  • 1/4 cup of shredded mozzarella cheese
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Arugula, for serving
  • Basil, for serving

How to:

  • Preheat oven to 350 degrees
  • Cook manicotti according to package directions, drain & let cool
  • In a small bowl, combine pumpkin + parmesan + nutmeg + S+P
  • Stuff pumpkin into manicotti and place into greased baking dish
  • Sprinkle all manicotti with S+P + mozzarella
  • Drizzle with olive oil
  • Bake for 10 minutes or until cheese is melted
  • Serve over a bed of arugula & top with fresh basil

Pumpkin + Spinach Risotto

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IT’S ALMOST HERE!!!!! Fall, y’all. Time to drown in pumpkin spice lattes and overpriced sweaters. I’m ecstatic.

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There is no better season – don’t argue. The leaves, the clothes, THE FOOD.

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Y’all know I want to die by drowning in a vat of risotto. When I fold in pumpkin, though….. GAME CHANGER. I no longer want to die, I want to live so I can eat it until I die.

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I’m not making sense. A lot of red wine. Doesn’t matter. You get the gist. Eat this.

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Time: 1 hour (prep + cooking)

Serves: 4 as a main

Ingredients:

  • 2 cups of arborio rice
  • 1 medium white onion, diced
  • 2 tbsp. of olive oil
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock
  • 4-6 cups of packed spinach leaves
  • 1 clove of garlic, minced
  • 1 can of pureed pumpkin
  • 1 tbsp. of butter
  • 1/4 cup of parmigiano-reggiano
  • 1 tbsp. of nutmeg
  • 1 tsp. of ground sage
  • S+P, to taste

How to:

  • Heat vegetable stock in a small saucepan over medium heat
  • Heat 1 tbsp. of oil + garlic in a skillet over medium heat, cook until fragrant
  • Add spinach leaves and saute for 3-5 minutes
  • Remove skillet from heat
  • In a large pot on medium-high heat, add 1 tbsp. of olive oil + onion and cook until fragrant
  • Turn heat to low-medium, add arborio rice, stir
  • Stir in wine
  • Add one ladle full of stock, stir and cook until almost absorbed
  • Continue slowly adding stock until rice is tender, stir constantly
  • Once rice is tender and cooked through, add pumpkin + stir
  • Add butter + parm-reg + nutmeg + sage
  • Add spinach back the pot, stir to combine, season with S+P to taste
  • Serve with a tad more parm+reg & EAT