Thursday, October 25, 2012

Dairy-Free Pumpkin Fettuccine Cream Sauce (Soy-Free, Nut-Free)






































I've been trying really hard lately to actually plan my food photos. Have a nice set-up. You know, make it look all professional like.

That went out the window with this Pumpkin Fettuccine Cream Sauce. There was no hint of professionalism in how I went about this photo shoot.

I had nothing prepared to put it on top of, no pasta, no rice, not even any veggies.

I grabbed the nearest dish towel to use as background. 

I couldn't find my camera so the sauce sat cooling for a while.

I was wearing my pajamas.

The sauce tasted so good I kept taking bites instead of pictures.

I was supposed to puree it but didn't want to bother with the extra dishes. So I didn't. 

I knew I didn't get a good shot and I didn't care. I was hungry.

When all was said and done, I found some lone sardines hanging out in the pantry and served myself a bowl of sardines topped with Pumpkin Fettuccine Cream Sauce.

Did I mention this was my breakfast? 

And you know what? That bowl of sardines was the highlight of my day.... Until dinner, when my boyfriend baked acorn squash, stuffed it with sauteed veggies and topped it with the Pumpkin Fettuccine Cream Sauce. Then that was the highlight of my day.

Moral of the story? Get thee to your kitchen and make this sauce. STAT. You can put it on anything and it will taste good.

Pumpkin Fettuccine Cream Sauce (Print me)


Ingredients:
2 teaspoons olive oil
1 rutabaga, diced
1 leek, sliced (just the white part)
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
1 sprig fresh thyme, minced
1 pinch fresh rosemary, minced
1/2-1 teaspoon sea salt, to taste
1/4 teaspoon pumpkin pie spice
1 cup pureed pumpkin
1 can full-fat coconut milk
Freshly ground black pepper, to taste

Notes: Feel free to replace the fresh herbs with dried herbs or Italian Seasoning. The pumpkin can be replaced by sweet potato or any winter squash. The rutabaga isn't necessary for the creamy texture but does give the sauce a bite that reminds me a little bit of cheese. If you can't find one, you can go without, but I highly recommend you try it with the rutabaga!

Directions: 
  1. Heat olive oil in a large pan on medium-low. Add rutabaga, leek, herbs and spices. Cook for 10 minutes, stirring occasionally. 
  2. Add pumpkin and coconut milk, stir briefly, then put top on pan and allow to simmer for 20 minutes. Stir occasionally. 
  3. Add freshly ground black pepper to taste. At this point, you can serve as is (I left it this way in the photo above) or puree in a blender for a uniformly creamy consistency. Serve hot over pasta, veggies, or use in casserole dishes. 
Serves 4. 

2 comments:

Stephanie said...

Oh my, this looks delicious! I'm glad you didn't wait to prepare a photo to post it :D

Barb Kehl said...

I laughed as I read your blog entry. Hooray for you for sharing that you were working in your pajamas. That's part of the advantage of working from home. You can work when the mood strikes you. I enjoy your zest for living.

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