As October ends and we go into November the need for comforting food rises. I know that the colder it gets here in New England the more I want things like hot chocolate, soup, apple cider and donuts. We all have our “comfort food” that we love to eat when we want to feel cozy and I gravitate towards these during this season. Today marks the last day of October and also Halloween, although the only spooky thing about this Halloween is the fact that I used “Roadsmary’s Baby Pumpkin Ale” by Two Roads Brewing in this mild yet delicious dish. I’ll tell you you something about this ale, I actually liked it. Because it was aged in vanilla rum barrels it has this sweet, intense taste. It is also much lighter than other pumpkin ales I have had and I thought it would be the perfect to add a bit of oomph to a pasta sauce I wanted to make from pumpkin.
I also have to take a moment and talk about the cheese I used in this dish. Every cheese I have ever gotten from my local cheesemonger, Mill City Cheesemongers has always been delightful. I use them in a variety of ways ( other than just eating a block of it) and this particular cheese was a great addition to this recipe. The Hildene Goat Tomme is mild but still boasts lots of flavor so it was perfect for this savory pumpkin dish. It is so great to have so many local places I can get my ingredients from, it makes my life that much easier that I am cooking delicious food but also supporting local businesses. Also, the honey butter which is also from the cheesemonger shop was delightful- have you guys ever had honey butter???
This sauce can honestly be used to top toast, vegetables- whatever you want. It is incredibly versatile and can hold its own in a variety of ways. This is also a super easy dish to make and can be ready quickly for a weeknight dinner. Pumpkin is one of my favorite fall flavors but often everything we see is sweet. This is a savory take on pumpkin that opens the possibilities of taking this well known vegetable much further than it usually is. I am not saying that pumpkin cookies, pumpkin pie, and pumpkin donuts don’t have their place ( I eat all these too) its just that sometimes I want to eat one of my favorite fall vegetables in a different way.
Hope you all enjoy this take on pasta sauce and try it out next time you want some pasta. Believe me, you will love this version of it and keep wanting more. I also included a way to make this completely vegan ( YES) – it will change the flavor profile just a bit but it’s still delicious! Happy Halloween!
Pumpkin Pasta Sauce
Ingredients
- 1 Can Organic Pumpkin
- 3 Fresh Sage leaves, roughly chopped
- 1/2 Cup Roadsmary's Baby Pumpkin Ale ( or your favorite pumpkin ale)
- 1 Tbsp Honey Butter
- 5 Cloves Garlic, minced
- 3 Tbsp Goats Milk Cheese ( Mill City Cheesemongers)
- 1/2 Tsp Salt
- 1/2 Cup Reserved Pasta Water
- 1 Box Pasta, cooked al dente
- 1/2 Onion, diced
- 4 Tbsp Butter
- 1/2 Tsp Chili powder
- 1/2 Tsp Allspice
- 1/8 Tsp Sage powder
Instructions
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In a sauté pan on medium heat melt butter, add garlic, onions, and sage. Cook about 2-3 minutes until aromatic. Add ale. Reduce heat and simmer until liquid has reduced halfway. While this is cooking, start on the pasta, cook until al dente. Add the rest of the ingredients and cook over low heat for 5-7 minutes constantly stirring. Add more salt if needed or extra cheese.
Recipe Notes
*If you want to make this vegan, omit the butter and cheese. Instead, add 4 tbsp of coconut milk ( canned) and 3 Tbsps Nutritional Yeast.
Hearty and filling!
Who else loves pumpkin as much as I do?
Perfect bite!
Great versatile sauce
Hope you all enjoy this recipe, but please tell me what are some of your favorite pumpkin dishes?
Always learning,
Life as a Maven
