Pumpkin Penne Pasta and Chef's Blend Microgreens!

Nothing says Fall like pumpkins. They bring a sense of warmth to the holidays, from pumpkin latte's to pumpkin hummus, and more! Since we know this popular orange gourd is gonna stick around awhile, we let it shine in this pasta dish, along with our colorful and nutritious BrightFresh Micro Chef's Blend - the most beautiful array of edible flowers mixed with Microgreens!

The thing about pasta is that everybody loves it! It's a keeper! But not everyone can tolerate durum wheat or traditional semolina pasta, due to their gluten content, not to mention the high carbs and sugars found in most store-bought sauces. But we believe a solution is just one ingredient away, and we've found it here using a gluten-free pasta made from red lentils.

And for the sauce, we use chicken stock, pumpkin puree and spices to cut the sugar, not the taste. This makes you a Pumpkin Superhero for the day (check!). And it allows us to modernize your kitchen by jam-packing your nightly dinners with super food nutrition! Now who's the Superhero?

But the subs and solutions don't stop here. If you're lactose-intolerant, you can sub in a non-dairy creamer. And it's never been easier to sub meat products with plant-based "meat". You can also choose low-sodium chicken broth and organic wine! Bottom line, eat what you love and love what you cook. Modify where needed, but always fork down with satisfaction. We promise, as long as pumpkins are available, you'll return to this recipe because of its ease, taste and green nutrition. Our job is done here! (But you, keep scrolling for the video!)


Ingredients:

2 tbsp. extra-virgin olive oil (1 for sausage and 1 for sauce)

1 lb. bulk sweet Italian sausage (or vegan/ plant-based option))

4 cloves garlic, chopped*

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut thinly

1 cup dry white wine

1 cup chicken stock

1 cup canned pumpkin

1/2 cup heavy cream (or non-dairy creamer)

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, ground or freshly grated

Coarse salt and black pepper

16 oz. box of pasta, your choice. We chose a GF penne pasta made from red lentils. NOTE: gluten-free pasta is naturally firm, so test before pulling off boil; it may take longer than printed directions indicate).

1/4 cup grated Parmesan cheese

1 clamshell of BrightFresh Micro Chef's Blend Microgreens


Method: 1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage.

2. Transfer sausage to paper towel lined plate. Drain fat from skillet (or not) and return pan to the stove. 

3. Add the remaining tablespoon of oil, then garlic and onion. Sauté 5 minutes until tender.

4. Add bay leaf, sage and wine to the pan. Reduce wine by half, about 2 minutes. 

5. Add stock and pumpkin, stirring sauce until it comes to a bubble, about 5 minutes.

6. Return sausage to pan, reduce heat and stir in cream.

7. Then season the sauce with cinnamon, nutmeg and salt and pepper, to taste. Simmer mixture another 5-10 minutes to thicken sauce.

8. Return drained pasta to the sauce. Remove the bay leaf and toss over low heat for 2 minutes. 

9. Plate Up! Top with grated Parmesan cheese and Micro Chef's Blend Microgreens.

Side Dish and Wine suggestions:

Microgreens make amazing salads: try classic balsamic vinaigrette or a Caprese salad. The tartness of the greens and balsamic will balance out the pumpkin cream sauce and cleanse the palate. WINE: wine pairing with pumpkin is a little different: choose a white wine that's dry, tangy or floral, like a Viognier! If going red, try a Pinot Noir, it has a lighter structure and won't feel heavy.

Inspo: www.foodnetwork.com/recipes/rachel-ray)


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