Pumpkin, Cream Cheese and Butternut Squash Pasta

Today as I write this, I am in my mind trying to gear up for the day. It's going to be a very busy day. First I've got to get this house cleaned for thanksgiving, I have to go and buy the remaining ingredients for thanksgiving dinner, shop for by daughters birthday gifts and stop by the doctor to hopefully get some meds for my sore throat, ugh! I can't be sick for thanksgiving, that just will not do. Like many of us, I have to many people depending on me this thanksgiving, so I have to knock out this cold soon. No time to be sick.

The one thing I am looking forward to is sharing all about this Pumpkin and Butternut squash pasta recipe. Last week I stopped by my Ralph's supermarket, and this lovely lady was cooking this pasta dish and handing out samples and I must say it was one of  the most tasty pasta's I've ever had.

I usually eat pumpkin in mostly sweet dishes, and I've never had pumpkin in a savory dish until now. But now I am a believer. I went a bit further and tweaked the recipe a bit by adding some wonderful butternut squash to give it some extra healthy fall flavor and some cream cheese for an extra creamy texture with a flavor that can't be beat!

So while I am trying to put my house/health together, please enjoy the pasta:)

1-15oz Canned pumpkin

4 oz Puréed butternut squash

2 Tablespoons butter

1 Cup milk

1-8oz Cream cheese block cubed

1 Teaspoon garlic powder

1/4 Teaspoon onion powder

1/4 Teaspoon ground black pepper

1 Whole egg

1/2 Cup grated Parmesan cheese

16 oz Penne pasta 

Directions:

Cook pasta according to directions on package. In a medium saucepan , melt a tablespoons of butter and add pumpkin, butternut squash, milk and cream cheese. 

Cook on medium-low until cheese is melted and well incorporated. Add in one egg by tempering into sauce (whisk egg in a small bowl, then add a spoonful of warmed sauce in to egg and stir.)  Add tempered egg into sauce and stir to combine. 

Add garlic powder, onion powder, black pepper and stir.

 If it seems a little dry, add a bit more milk to desired consistency. Add drained pasta to sauce and combine to coat. 

Add in Parmesan cheese and stir to combine.

Serve with a sprinkle of more Parmesan.

Smoked Sausage Sauce and Fettuccine

We are a true spaghetti lovin family. It always brings my kids to the table.

Today is Halloween and before I start my day of pumpkin carving, trick-or-treating and cupcake making, I thought I might share with you all, my mother in law Ruby's Smoked Sausage and Fettuccine recipe. I usually make sauces on the weekend due to the time it needs to make a great sauce, but with this sauce, it can definitely be done on a weeknight. 

This recipe is very easy because it uses beef smoked sausage which is already fully cooked and spaghetti sauce mix which already has wonderful flavors in that little packet like, cheese, parsley, beef and pork flavoring, paprika, onion, garlic, oregano and lots of other Italian flavors that make any sauce taste like you have been cooking it all day. So here is mama ruby's recipe and Happy Halloween everybody!

For Sauce:

2 tablespoons olive oil

1-16 oz package of smoked sausage links sliced

1 -12 oz can of tomato paste

1 small onion sliced

1/2 teaspoon minced garlic

1 packet Lawry's Spaghetti Sauce Mix

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12-16 oz water

For pasta:

1 package of pasta noodles of choice

1 teaspoon salt

1 tablespoon olive oil

Directions for sauce:

Heat 2 tablespoons olive oil in a Dutch oven or large saucepan on medium-high heat. Place sliced onion in saucepan and cook stirring frequently until translucent and a little browned, about 2 minutes. 

Add garlic, stir and cook until garlic and smoked sausage slices. Cook mixture on medium heat until sausage has browned a bit, about 3-5 minutes. 

Add tomato paste and stir to combine. My family method is to fry the tomato paste for about a minute or two before adding the water, because that is what we do:)

Add water then stir, salt and pepper and stir, Lawry's spaghetti sauce seasoning and stir.

Lower heat to medium-low and cook stirring frequently for 15-20 minutes until sauce has thickened. 

Directions for pasta:

Bring 4 quarts water to a boil, add 1 tablespoon olive oil and 1 teaspoon salt.

Add pasta noodles to boiling water and cook them according to directions on package, usually around 10-13 minutes or until al-dente ( cooked but still has a bite)

Drain pasta well and add a bit of butter

I usually serve this meal family style since everyone always goes back for seconds.

This sauce can also be frozen if desired, by placing sauce that has been cooled into a freezer bag and placing in freezer. Can be frozen for up to 2 months.

Defrost by placing bag of frozen sace in fridge to thaw overnight. When thawed, place in sauce pan and warm on low-simmer until warmed through, serve with pasta a grated Parmesan.

Let me know what you think?