With October well underway, people have been waiting all year to feel that perfect Fall weather again, whip out their cozy sweaters and make hot drinks while nuzzling in the couch by the fire. Another staple of this blissful season is pumpkin. Pumpkin everything. This week we have a warm and delicious creamy pasta, and a previously posted do-it-yourself pumpkin latte here. Even when the midday hits 70 here in Oregon, I will keep on my soft outfit and eat warm Fall dishes. While this pasta recipe is fantastic on its own, I prefer to use it as a sort of base.
Who knew white wine and pumpkin went so well together? Maybe I missed the announcement, but this is a revelation to me. Falling in love with the flavor, adding different things each time lets me explore it even further. Obviously, chicken is great in this dish, but so is eggplant, tofu, even shrimp! Sometimes I add potatoes or serve asparagus on the side, you can do absolutely anything with this recipe. The article attached recommends garnishing with parsley and I agree fully – but also, I add some extra goat cheese on top too. Light some candles, open the bottle you didn’t buy to cook with, and sit down to a perfect Fall dinner.