Rotini with Pumpkin Ricotta SaucePosted: January 7, 2013
Last night we tried a recipe that I found months ago and I’m blanking on where it came from. It must have been on my Facebook or Twitter feed – anyway, you can find it here.
It was super-duper easy to throw together….I love meals that don’t require massive amounts of chopping or 12 bowls/pots/pans to prepare the ingredients. And for that matter, meals that don’t require 35 ingredients. I had this ready in less than a half hour. Perfect!
Start by adding the pumpkin, ricotta, milk, and sage into a bowl and mixing them up (I know, the milk looks extra appetizing in its orange state). Also – I doubled the sauce recipe since I cooked the whole box of pasta.
Heat the olive oil in a pan and add the pumpkin-ricotta mixture to warm through.
Meanwhile, the rotini is boiling away….
Throw in the nutmeg, salt, and pepper to taste. I digressed from the recipe slightly by adding some Parmesan into the sauce to melt, then additionally to top in my pasta bowl. Just an extra layer of creaminess. I did pour in a shot of milk to thin it slightly.
It’s not a particularly colorful dish – although DT sprinkled red pepper flakes on top of his and that added some flair. In fact, if I were to make this again, I’d consider including some kind of heat for extra flavor. The sage and pumpkin are a rustic pairing and worked nicely with the creaminess of the ricotta….I just thought it could have used a bit of something more. Although if I had fresh sage, that probably would have made a big difference too. Hmm.
And while it was warm and cozy comfort food on a cold January night, these ingredients are most definitely fall to me. Should’ve made this earlier!
Well, how was your Monday? What’s for dinner tonight?