Monday, November 29, 2010

Pumpkin Pasta with Crispy Sage and Toasted Walnuts

I used Chef Chloe's recipe for Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans. I didn't have any pecans, so I used walnuts, and I didn't have penne, so I used shells and elbow macaroni. I also added about 2 cups of non-dairy milk rather than 1 1/2 to make it a bit creamier. But other than that I followed the recipe exactly and it was perfect. Just the right amount of pumpkin so that it wasn't overwhelming, the sage balanced out the pumpkin nicely, and the nuts gave each bite a bit of crunchiness. Overall it was quite easy to make and really really delicious.


  1. I shared this dish with my girlfriend and it was delicious, I especially liked the fried sage, it was incredible. Next time I am frying up the whole plant.