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Pumpkin this, pumpkin that…

Guys…this recipe. So easy and so delicious. And it uses everyone’s favorite ingredient this season, pumpkin. Pumpkin is an excellent source of vitamin A from the beta-carotene, dietary fiber, and packed with great vitamins, such as vitamin K. This hearty dish will make you feel all cozy inside after a long fall day, but won’t make you feel as heavy as you do after a standard fettucini alfredo. So enjoy and try not to lick the remnants off your plate!



Pumpkin, Goat cheese, and Sage Linguini

Yield: 4 servings


3 cloves garlic, chopped

6 sage, fresh leaves (2 Tbsp for cooking, 2 leaves for garnish)

4 cups spinach

1/2 lb linguini

1-2 tbsp butter

1 cup pumpkin puree

1/2 cup chicken stock

1/4 tsp nutmeg

1/8 tsp cinnamon

1/4 cup light mozzarella cheese

2 oz goat cheese

15 oz light coconut milk

Salt and pepper to taste


First, rinse the spinach and place on paper towel to dry. Chop the sage and set aside (save 1 Tbsp for garnish). Next, melt the butter in a large saute pan and saute the garlic in the butter for about 2-3 minutes. Add the pumpkin puree, coconut milk, sage, chicken stock, nutmeg, and cinnamon. Cook on medium-low heat for 5 minutes.

Bring 3 quarts of water and a dash of salt to a rolling boil and add linguini. Cook uncovered for 10-11 minutes and stir occasionally. Drain.

Add goat and mozzarella cheese to pumpkin sauce. Let simmer for 1-2 minutes. Place 1/2 cup fresh spinach on each plate. Mix linguini into pumpkin sauce and layer pasta on top of the spinach. Garnish with fresh sage leaves.



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