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Burnt butter pumpkin linguine

Burnt butter pumpkin linguine

Burnt butter pumpkin linguine is a perfect fall dish. It’s so comforting, sweet and deliciously tasty. I made this dish in 30 minutes and it was so simple to make. It has all the tastes of fall right at the tip of your fork. Swirl em up and dollop of this generous, nutritious fall comfort dish!

I have never been such a big pasta fan for some reason. I always loved more crunchy food. I relate with texture. The texture in food is what makes a meal a proper meal. Pasta for that matter always looked bland and somewhat unappetizing, but I have turned a new leaf. Since plant-based can help you eat a wide variety of dishes that fill the gap of protein.

Especially, today there are so many protein loaded pasta’s to try. Pea, lentil, chickpea and even spinach base pasta’s, just to name a few. I love fall for the absolute reason, pumpkin and comfort food. With the mist clearing away every day, the frosty air provides a craving for comfort and what more is comforting than pasta.

Combing the creamy texture of linguine (I used a quinoa-based linguine) with the nutty flavor of burnt butter and the sweetness of the sage roasted pumpkin just hit home for me. I prefer pasta pomodoro over a creamy pasta, but occasionally this dish will work wonders.

The time is shifting backward this Sunday, so that means that we are not waking up in the pitch black for a while (fingers crossed the 5 am wake up call will return to 7 am). Daylight savings can be a killer, especially when your kids are not used to waking up an hour later. You might have more light for the day, but those first couple days adjusting are a bummer. Life of a mom, it is never-ending, but you’ll never trade them for anything. The little one is making up for it all. He is giving us hugs on his own and laying his head on our shoulders. So So adorable. Early morning? it’s all worth it.

After the two-year molars are in, then the tantrums start and then potty training is on the horizon. Oh my goodness the stories I have heard about that one. I think I’ll take teething, for now, thank you very much. Like comfort food and carbs should feature as the hero of the story here to fuels, post 6 am wakeups.  This burnt butter pumpkin linguini is certainly the heroine and that friends lead to a long day ended quite well, especially served with wine.

Recipe

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min
Prep Time
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min
Cook Time

Serves

2-4 people

Difficulty

Intermediate

Burnt butter pumpkin linguine

Burnt butter pumpkin linguini

Ingredients 

  • 1/3 cup soy butter or any other plant-based butter
  • 1-2 tsp dried sage
  • 1 cup chopped pumpkin
  • About 350g uncooked linguini (depending on how much you want eat)
  • 1-2 tbsp nutritional yeast
  • Salt and pepper

Method

  1. Preheat oven to 180 degrees Celcius.
  2. Mix the chopped pumpkin, olive oil, dried sage, salt and pepper.
  3. Roast for 25-30 minutes until cooked and browned.
  4. Heat up water in a pot on the stove on medium-high, add salt and a dash of olive oil.
  5. Add the pasta when the water is boiling and cook for 15 minutes or so until al dente, remove and drain and add straight into the burnt butter when done.
  6. For the butter, heat a pan and heat up until bubbly for 4 minutes and then remove from the heat, add the pumpkin, linguini, nutritional yeast (or parmesan), salt and pepper to taste and serve right away with some crusty bread and wine.

Super easy weekend meal, hope you give it a try!

M*

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