Sequestration Meal #265


This recipe for Creamy Pumpkin Garlic Pasta from Eating by Elaine looked so good I had to try it. I used regular pasta instead of gluten free and canned pumpkin rather than homemade pumpkin puree, and it turned out beautifully. And it was so easy! Just garlic and shallots sauteed in oil and then blended up with pasta water, slivered almonds, pumpkin, maple syrup, salt, and pepper and then tossed with hot pasta. I followed the suggestion to garnish it with coarse salt, pepper, and parsley, though my parsley was dried. It was so rich and creamy and flavorful. I would definitely make this again. Also, I'm glad I found and saved this recipe for a low energy day. Low energy doesn't have to mean bad food. (Don't get me wrong: It does sometimes. It just doesn't have to.)


  1. This looks lovely, pumpkin really does make for a nice pasta sauce.

    1. Plus this is a largely shelf-stable recipe, so it works well for stuff kept on hand in the midst of the agonies of life. (Not that life is always agonizing, but lately it seems to be.)


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