This week has been an odd one, work-wise. I took Monday off (since I was in RI) and then went in a bit late on Tuesday after flying back from RI in the morning. Wednesday through Friday is my 90-day orientation, a three-day blast of info that new hires don’t receive until they’ve been at my organization for about three months. Truth be told, I already know most of what we’ve been covering, so my mind has been wandering a bit, particularly today. This afternoon, I started thinking about what I was going to make for dinner. A worthy use of my brainpower, I think!
I decided to use that lackluster pumpkin fauxsage in a pasta bake. Not just any pasta bake, though—a creamy pumpkin pasta bake! A few quick Google searches convinced me that I was on to something promising. The results did not disappoint.
My bake featured fusilli pasta, diced pumpkin fauxsage, and a well-drained can of diced tomatoes. I topped it all with a creamy sauce. I don’t have a very precise recipe, but here’s what I whizzed up in my blender:
- Pumpkin puree
- Non-dairy milk
- Yellow miso
- Nutritional yeast
- A glug or two of olive oil
- A few small splashes of tamari and Bragg’s
- Spices (herbed garlic salt, paprika, and black pepper)
I tossed my cooked pasta, tomatoes, and fauxsage with the sauce and baked it all, uncovered, for about 15 minutes at 350˚. It was a no-fuss, fairly easy, and very delicious dinner that prompted S to “remind” me that he always loves pasta bakes. Noted.
What’s your favorite type of pasta bake?
P.S. Yes, this is the second day in a row I’ve used an Instagram photo. I got a bit behind in my posts after my vacation this weekend, meaning that the past two nights I’ve needed to cook something, photograph it, and blog about it in the same night. It’s getting a little late in the month for good natural lighting, so Instagram it is!
One thought on “Seasonal Fruits Gone Savory: Creamy Pumpkin Pasta Bake”
My fave re-creates my Mom’s cream of mushroom/rotini bake. With crushed potato chips on top. :)