Continuing on the healthy but doesn’t taste it comfort food kick, I turned recently to pasta. Whole wheat pasta, but still full of carbs and the potential to cure any kind of blues.
It was sort of actually born of me finally cleaning my room in the way that made me discover a leftover can of pumpkin puree that never got turned into pie (so sad) and was about to expire.
So I made it into a sauce. And added basil. And cheese.
Sauce doesn’t look so good while you’re making it.
It was warm and delicious and perfect for the kind of D.C. day where the wind feels like it’s actually blowing you across the street. That happens!
the finished product
Pumpkin Basil Parmesan Past, adapted from this recipe
3 Tbs olive oil
3 Tbs butter
2 crushed cloves of garlic
3 tablespoons dried basil
1 cup canned pumpkin
1 cup pasta water (reserved)
Salt, pepper, red pepper flakes, Parmesan to taste
Cook 4 handfuls of whole wheat pasta
1. Saute garlic and basil in olive oil and butter in a pan over medium-high heat.
2. Add pumpkin and pasta water.
3. Whisk together until combined.
4. Season with salt, pepper, and red pepper flakes to taste.
5. Pour sauce over drained pasta and stir to combine.
6. Sprinkle with parmesan cheese and mix
Chicken Baby 