You all, I just got my first iPhone. I’ve always loved Apple products, but I’ve never been very “techy” or one to get the newest products right away. Yes, I was one of those with a flip-phone long after flip-phones should have been banned. My mom still has one 🙂 but I’m working on getting her a phone that can actually accept photo texts. Of all the reasons to get an iPhone, I really wanted fun photo apps like Instagram. I took my first photos this weekend and snapped one of the pasta I made last night. So, you may see more of these in the future for something a little different in the photo dept.
Pumpkin is the quintessential fall ingredient, right? Here’s a quick and healthy savory recipe for something easy in between all the holiday feasting and pumpkin sweets.
Vegans, simply substitute the half-and-half with unsweetened almond milk for the creamy factor, and omit the Parmesan.
- 1 package (12-16 oz.) pasta
- Olive oil
- 2 tbsp. fresh rosemary, plucked from stem
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan
- 1 (15 oz.) can pure Pumpkin puree
- Garnish: fried rosemary and red pepper flakes
Cook the pasta in salted water until al dente. Drain and splash with olive oil to prevent sticking and drying out. Set aside.
In the same pasta pot, heat 3 tbsp. olive oil on medium. Add the rosemary and fry, stirring constantly, until crispy and fragrant. You are infusing the oil and frying the rosemary for garnish, about 2 minutes. Using a slotted spoon, transfer the rosemary to a paper towel to drain. Add the garlic cloves to the oil and cook until tender and fragrant, about 2 minutes.
Carefully add the vegetable broth through the pumpkin to the pot. Using a whisk, stir constantly until smooth, hot, and well-mixed, about 3 minutes. Add the pasta and toss to combine. Garnish with the fried rosemary and red pepper flakes for heat.
Recipe source: Original
Time: 30 minutes or less