Recipe Description:
Sprouted Wheat Pasta tossed in a roasted pumpkin sauce. Another fun way to eat up those pumpkins in your garden.
Recipe
Instructions:
Make Pumpkin Puree: Cut pumpkin in half, remove seeds. Roast on baking sheet at 400 degrees for 30-40 minutes or until fork tender. Puree using a food mill or food processor.
Bring water on to boil in a large pot.
In a frying pan, saute onions, garlic, and mushrooms for 5-6 minutes or until the onion is translucent. Add wine to deglaze pan, cook until reduced by half, 2-3 minutes. Add pureed pumpkin, sage, nutmeg, and cinnamon. Cook until warmed through, add cream (coconut milk) salt and pepper to taste.
While sauce is cooking, add pasta to boiling water. Cook pasta until al dente. Drain pasta reserve 1 c. of pasta water.
Place cooked pasta into bowl, toss pumpkin sauce with pasta. Grate parmesan over pasta, add chopped nuts. Toss to incorporate. Serve with extra parmesan cheese, bread, and a tossed salad.
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