Did you know October is This means you have to eat some form of pasta everyday until Halloween! I'm just kidding but I really wouldn't mind if someone challenged me to eat that much pasta.
Cooking pasta is simple, affordable and can easily fit into busy lifestyles.
I used the word simple didn't I? But I wasn't kidding, the choices of pasta are endless. Take a look at how many dried pasta varieties there are in the store next time you visit.
It's perfect for a fast weeknight dinner and a little goes a long way. I know as I add it to the boiling water I'm always thinking that it isn't enough, so I add another handful.
You know what...it's always too much and the leftovers are packed up for lunch the next day. You can add a sauce to it or keep it plain with some olive oil and herbs.
Don't feel bad if you buy a jar of sauce, there's loads of really great sauces available and I always like to add about a half cup of red wine and a bunch of fresh herbs to kick it up a notch.
Since we're into fall now, I thought I'd make this pumpkin pasta with shitake mushrooms and pumpkin sauce. This recipe is so adaptable, I added some great coho salmon but it'd be great with chicken or extra vegetables.
The sauce is quite creamy but a little goes a long way, so be wary when you add it to the pasta.
You can always add more but you can't take it away. Personally I like it on the lighter side but the sauce is just so tasty!
You can also use any fresh herb such as thyme, rosemary or oregano and don't forget that cheese. Right before serving, grate some fresh Parmesan or Pecorino Romano on top.
I mentioned about always having leftovers but there wasn't a trace of this dish left!
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