Pumpkin Dinner: Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

Since this spring a friend of mine has a vegetable garden where she grows loads of different vegetables. Her crop of pumpkins was amazing, she had so many pumpkins that she gifted me two of them. I pureed both the pumpkins and while I was looking at my bookmarked pumpkin recipes, I received an email from Phyl of Of Cabbages & King Cakes with a question if I wanted to participate in a Pumpkin Dinner Round Up. Of course this sounded like fun! I ended up making Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce and Pumpkin-Butterscotch Cookies. The cookies will be posted later, today I’m sharing the recipe for the Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce.

I wasn’t able to find evaporated milk, so I used sour cream. The flavor of the pumpkin and gorgonzola was very subtle, next time I will probably use a bit more gorgonzola.


Pasta with Mushrooms and Pumpkin-Gorgonzola Sauce

adapted from Cooking Light
serves 6 

1 lb. uncooked pasta, small shapes work best
2 tablespoons olive oil
2 cups thinly sliced mushrooms, any variety
1 large onion, thinly sliced
4 garlic cloves, minced
1 teaspoon ground sage or fresh sage, chopped
1 (12 oz.) can evaporated milk (I used a cup of sour cream)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup (2 oz.) crumbled Gorgonzola cheese
1/2 cup pumpkin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg

Cook pasta according to package directions, omitting salt and fat.  Keep warm.  Heat oil in a large skillet over medium-high heat.  Add mushrooms, onion and garlic; cover and cook 3 minutes.  Uncover, cook 5 minutes or until tender, stirring occasionally.  Combine sage and milk in a medium saucepan over medium heat.  Bring to a simmer.  Combine cornstarch and water in a small bowl, stirring with a whisk.  Add cornstarch mixture and cheese to milk mixture; stirring with a whisk.  Cook 2 minutes or until thick and smooth, stirring constantly.  Remove from heat; stir in pumpkin, salt, pepper and nutmeg.  Add pasta to skillet.  Pour sauce over pasta and mushroom mixture, toss well to combine.

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CEiMB – Ellie’s Choice: Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

This weeks recipe for Craving Ellie in My Belly caused quite a stir as it was chosen by Ellie Krieger herself. I was so excited to make this, as it was right up my ally: who can go wrong with pasta, garlic and tomatoes?

We were given an option of roasting our own tomatoes or using a can of roasted tomatoes for the sauce. Since I couldn’t find canned roasted tomatoes I opted for making my own, also added some garlic cloves to the roasting dish mixed them in with the pesto. This dish is so easy to put together and the small bite I tasted was wonderful! Unfortunately I wasn’t able to enjoy a whole plate as my last wisdom tooth was extracted today and I now have a gaping hole in the back of my mouth with 3 stitches.  I froze it all and am sure that I’ll enjoy the spaghetti later this week! I loved the taste and the smell and think I might even be able to convince E. to give this a try!

Go here to check out what my fellow Ellie-istas thought of Ellie’s choice!
Up next week: Muesli Parfaits picked by Sarah of Sarah’s Kitchen Adventures.


Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)

If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

Makes 6 servings
Serving size: 1 ¼ cups

Prep time: 12 minutes
Cooking time: 36 minutes


CEiMB – Tortellini-Spinach Soup – One Sentence Post

This week it was Bri’s turn to pick the recipe for Craving Ellie in My Belly and she did a great job:
this soups tastes deliciously spicy (I used chili flakes instead of red pepper flakes) and is perfect for the wintery weather we’ve been having here as it’s been snowing and we’ve been having temperatures around -8 degrees Celsius during the day. I may have overfilled the soup just a bit as I had a bit more veggies at hand than the recipe indicated.
The recipe can be found here at Bri’s blog Yoshimi Vs. Motherhood, don’t forget to check out what my fellow Ellie-istas think of the Tortellini-Spinach Soup!

CEiMB – Spaghetti Frittata with Salad Presto – My pick!!!

This weeks it’s my turn to pick the recipe for Craving Ellie in My Belly and I chose Spaghetti Frittata with Salad Presto. It seemed like the perfect recipe to use up leftover pasta and marinara sauce, for the marinara sauce I used the recipe from The Food You Crave (page 153, see below).



Now, let me start by saying that I got to learn to read recipes better before picking them: in this recipe the eggs are partially cooked in a pan and then put under a broiler. I don’t have a broiler or an oven-safe pan!!!!!! So I decided to bake the frittata in my oven: : I prepared the veggies and spaghetti as written in the recipe, I then put the veggies and spaghetti in a 9×13″ ovendish, added the beaten eggs and topped it with grated Parmesan. I then baked it for 45 minutes in a preheated oven at 350 degrees.


I really liked this when I ate it hot for dinner, paired with the Salad Presto and some store-bought Garlic Bread. But I also loved it the next day at work, when I had a cold piece for lunch served with some Mustard Soup. My mom really liked it too! Go here to check out what my fellow Ellie-istas thought of the Spaghetti Frittata with Salad Presto!!


So Easy – Ellie Krieger, page 100

5 large eggs
5 large egg whites
1 tablespoon olive oil
1 small onion, sliced thinly into half moons (I used a red onion)

5 cups baby spinach leaves

1/4 cup sun-dried tomatoes (not oil-packed), reconstituted in boiling water for 10 minutes, chopped

1 large clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups cooked whole-wheat spaghetti (4 ounces dry spaghetti) tossed with 1/2 cup marinara sauce (I included the recipe I used below)

1/3 cup grated Parmesan cheese

 

1 recipe Salad Presto (recipe follows)

In a medium bowl, separate 5 of the egg whites, discarding the yolks. Add the remaining 5 whole eggs to the bowl with the whites and whisk to combine. Set aside.

Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onionis softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes,garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine. Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. (Or prepare the veggies and spaghetti as written in the recipe, then put the veggies and spaghetti in a 9×13″ ovendish, add the beaten eggs and top it with grated Parmesan. Bake for 45 minutes in a preheated oven at 350 degrees)

Preheat the broiler. Sprinkle the top of the frittata with cheese and place under the broiler. Cooke until the top is set and golden brown, 2 to 3 minutes. Be careful not to overcook or the eggs will become tough. Cut into 6 wedges and serve.



So Easy – Ellie Krieger, page 101
1 5-ounce bag mixed greens (5 cups lightly packed)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
pinch of dried basil
salt and freshly ground pepper to taste

Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.


The Food You Crave – Ellie Krieger, page 153

  • 1 tablespoons olive oil
    1 medium onion, finely chopped
    2 cloves garlic, minced
    2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
    3 tablespoons tomato paste
    1 teaspoon dried oregano
    1 bay leaf
    Salt and pepper

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add thegarlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.


 




>Taste & Create: Mrs. B’s Super Easy, Super Cheesy Stovetop Macaroni

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It´s that time of the month again: time to post about Taste & Create. Like I mentioned before, Taste & Create is a cultural exchange program for bloggers: you sign up monthly and are paired with another blogger. You look around at their blog, find that one recipe (or more if you like) that you want to recreate and post the about it. You also submit a picture and a very short review to the T&C website.

This month I was paired with The Misadventures of Mrs. B. I had so much fun reading her blog, she and I share a love for cheese and citrus. So I had to pick two recipes: this one I’ll post today, the other (Lemon Meringue Pie) will follow this week. The first recipe I picked was super easy to make and involved cheese 🙂 It was nice, but somewhat bland. I wonder if the Cheddar that is available here might have less flavor than the American ones….. It was still yummy thought!


The recipe can be found here at The Misadventures of Mrs. B.

>Taste & Create XXII: Penne in a Creamy Pesto Sauce with Fresh Mozzarella, Grape Tomatoes & Chicken

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For this months Taste & Create I was paired with the lovely Poornima of Tasty Treats.
With lots of yummy dishes to choose from I picked another great pastadish: Penne in a Creamy Pesto Sauce with Fresh Mozzarella, Grape Tomatoes and Chicken. I made this when I had a friend over for dinner and we absolutely loved it: this is easy to make and tastes absolutely delicious!!
Go check out what else was made for this months Taste & Create here!!

>Tex-Mex Lasagne

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A while ago I saw this Tex-Mex Lasagna over at Cookies with Boys, today I decided to make this. It was absolutely delicious!! Go check out the recipe here at Cooking Light.
11 WW Points per serving.

Don’t forget to enter my Giveaway and/or the Gift Exchange:
the deadline for the Blogoversary Giveaway is August 14th,
the deadline for the Gift Exchange is August 30th.