Pumpkin, Pleadings, & Pasta. October will be featuring all kinds of fun ways to dress up the basic ingredient of pumpkin!
Today’s feature is something I whipped up when I was craving a festive pasta alfredo. Now, a few words on alfredo. Since I eat dairy free, it’s not something I can enjoy regularly. Further, it’s usually calorie ridden, heavy, and isn’t the most authentic Italian cuisine.
Enter bechamel. For those of you that don’t know what a bechamel sauce is, it’s actually a foundational component of a lot of french cooking. Traditionally it is a roux of butter and flour cooked in milk, and infused with herbs sometimes.
I started with a bechamel-esque base (for those purists, it’s far from the original since I used almond milk and not a lot of butter), and built from there. The result was light and satisfying, yet comforting. It makes for a great addition to a cozy fall evening.
“Béchamel” Pumpkin Pasta
By Pleadings & Pasta 2013
1/2 cup almond milk
1/2 cup of pumpkin puree
2-3 oz of goat cheese
1 tablespoon of butter
1.5 tsp of flour
Several cloves of garlic
A few springs of fresh rosemary
Salt and pepper to taste
a dash of cinnamon
Pasta of your choice
1. Melt butter and whisk in flour. Add garlic cloves (crushed)
2. Heat through for 2 minutes then add almond milk and rosemary and bring to a boil
3. Once fragrant, add pumpkin puree and simmer until thickened.
4. Add goat cheese at the end, salt and pepper to taste and whisk smooth.
5. Boil pasta in salted water until al dente. Drain and add immediately into the “bechamel” pumpkin sauce.
6. Serve hot and enjoy!
Feel free to test run the recipe with other herbs too, including sage which is always a nice compliment to pumpkin.
Eat with all of your heart,