I like to dub Thursday Pasta Day because that is what I routinely serve for dinner on Thursdays. A bit of carbohydrates offsets the soups, fish, and light vegan dinners I have during the week. As a pasta fanatic, I always look forward to Thursday. While cheese is the most popular accompaniment farfalle dishes (or in any pasta dishes), I sometimes like to pair them with seasonal ingredients for a more wholesome meal. For instance, I sometimes serve pasta with tomatoes, eggplant, asparagus, summer squash, and corn during the Spring/Summer time. While some of those vegetables are still available during Autumn/Winter, heartier winter squashes make their way into farmers markets as well. I feel that autumn and winter produce makes some of the best inspiration for seasonal pasta dishes. When I recently started making an off-the-cuff farfalle dish such as sautéing onions and garlic in olive oil, I also sprinkled in some cinnamon and nutmeg along with a pinch of crushed red pepper flakes for a kick. Then I will create an Alfredo sauce from leftover winter squash soup that I made earlier in the week. This shaped pasta made this pasta dish more intriguing to me. If you are in need of pasta dinner ideas, give this autumn themed farfalle squash Alfredo a try. Top it with some chopped walnuts for a bit of a crunch. Alfredo sauce is generally dairy but you can use non-dairy milk for a vegan friendly version. If you felt that my Mac N Cheese recipe was a success, you are bound to enjoy this recipe.
For this recipe, you will need:
- 1 12 oz box of whole wheat farfalle (you can use any type of pasta you like)
- 2 cups of leftover winter squash soup or pureed squash/pumpkin
- 3 tablespoons of olive oil
- 8 sage leaves chopped (optional)
- 1 onion chopped
- 2 cloves of garlic minced
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon of nutmeg
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper for taste
- Handful of chopped walnuts (optional)
Cook farfalle according to the package instructions. Drain and set aside. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add sage leaves, onion and garlic and sauté until soft, 3-5 minutes. Add winter squash soup. Stir in the Parmesan cheese. Season with cinnamon, nutmeg, salt, red pepper flakes and pepper. Add the pasta and stir until pasta is well coated. Serve pasta with additional Parmesan cheese and chopped walnuts.
Yields 6 servings