Guys…this recipe. So easy and so delicious. And it uses everyone’s favorite ingredient this season, pumpkin. Pumpkin is an excellent source of vitamin A from the beta-carotene, dietary fiber, and packed with great vitamins, such as vitamin K. This hearty dish will make you feel all cozy inside after a long fall day, but won’t make you feel as heavy as you do after a standard fettucini alfredo. So enjoy and try not to lick the remnants off your plate!
Pumpkin, Goat cheese, and Sage Linguini
Yield: 4 servings
3 cloves garlic, chopped
6 sage, fresh leaves (2 Tbsp for cooking, 2 leaves for garnish)
4 cups spinach
1/2 lb linguini
1-2 tbsp butter
1 cup pumpkin puree
1/2 cup chicken stock
1/4 tsp nutmeg
1/8 tsp cinnamon
1/4 cup light mozzarella cheese
2 oz goat cheese
15 oz light coconut milk
Salt and pepper to taste
First, rinse the spinach and place on paper towel to dry. Chop the sage and set aside (save 1 Tbsp for garnish). Next, melt the butter in a large saute pan and saute the garlic in the butter for about 2-3 minutes. Add the pumpkin puree, coconut milk, sage, chicken stock, nutmeg, and cinnamon. Cook on medium-low heat for 5 minutes.
Bring 3 quarts of water and a dash of salt to a rolling boil and add linguini. Cook uncovered for 10-11 minutes and stir occasionally. Drain.
Add goat and mozzarella cheese to pumpkin sauce. Let simmer for 1-2 minutes. Place 1/2 cup fresh spinach on each plate. Mix linguini into pumpkin sauce and layer pasta on top of the spinach. Garnish with fresh sage leaves.