Good news, friends! We are looking at creamy-but-not-overly-creamy FALL PASTA on the menu tonight.
This can be filed under the category of fall bliss – little bites of whole wheat orecchiette with roasted butternut squash and broccolini, tossed with a light Parmesan cream / thyme / garlic sauce and sprinkled generously with pumpkin seeds and Parmesan.
Not too heavy, not too light, just total pasta perfection that is everything October should be, all in one big bowl.
I ate my first inspirational version of this pasta at the blog retreat I attended this weekend (shout out to Chef Tony from Kroger – seriously AMAZING), and this pasta specifically was the kind of life-changing food magic that just requires that you come home and make it happen immediately, again and again, in your real life.
Things I love about this recipe include its meatlessness (although please, by all means, ADD THAT BACON and we will shout your name from the rooftops), its quick and easy method, its comforting cream sauce that is just barely there and requires nothing more than just a light roux and a little broth or milk + Parmesan, its large quantity of leftovers and their ability to stay yummy for several days, and its glorious way of satisfying a hangry dinner situation with pretty minimal effort. You know I’m all about the good food / minimal effort combo.
This might sound weird, but since the squash sort of melts into everything and the cream sauce is just a little bit Parmesan-cheesy, it DID kind of remind me of a grown up version of macaroni and cheese. Like, think THIS mac and cheese. And just to be clear: I’m saying that as a compliment because as we all know, mac and cheese is, in fact, the single food item that makes life worth living. It is like macaroni and cheese is meeting its lighter version with grown up pasta shapes, more exciting flavors, and luscious roasted fall vegetables. And let me tell you: it is a PARTY.
How are you guys feeling abou...