Pumpkin and pasta belong together – this pumpkin mac and cheese should be next on your list!
Short pasta: Opt for a short pasta, like fusilli or penne. Reserve some of the pasta cooking water to thin out the sauce as desired. Salted butter: For toasting the pecans and crisping the sage leaves. Sage leaves: Add a fragrant and earthy herb that tastes like fall. Pecans: Coarsely chopped pecans bring a nutty crunch. Olive oil: For sautéing the veggies. Vegetables: Red onion and kale balance the dish. Garlic: For savory depth. Canned pumpkin: Luscious and velvety pumpkin adds a rich base to the sauce. Cheese: Cottage cheese adds a creamy tang, and mozzarella melts into a gooey golden topping. From the spice rack: Sea salt, black pepper, and cayenne enhance and balance all the other flavors.
Enjoy this next to a crisp salad, such as this brussels sprouts caeser salad or this arugula wild rice salad. Round out the meal with some sauteed asparagus or roasted broccoli and carrots. Or serve beside a protein such as braised pork ribs, or contrast the creaminess with a citrus twist, like this lemon herb butter roast chicken.
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
