Winter Pasta

Why do I call this winter pasta? -Good question.  Does it use winter ingredients? -No, not really.  Is it because it's white? -Do you call all white people winter people? -No you don't you racist.  Well then WHY THE %$^# IS IT CALLED WINTER PASTA!!? 

Don't hold your breath.  I'll tell you.

It's because this pasta will fortify you like no other.  What does fortify mean?  Well in this case I equate fortify to extra packing and added heartiness.  So basically this pasta is crazy thick and creamy and if you eat too much you will be well insulated that is for sure, but wonderful for a cold winter ;-)

Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Ready in: 35 minutes

Servings
6-8 servings, but you might want to make this last a lil further than normal

Ingredients
1 1/2 cups pumpkin puree (I sweat this is the last of it!)
2 cups heavy cream
1 cup chopped parsley
12 large sage leaves chopped
2 tablespoons of butter
1 cup freshly grated parmesan
7 cloves of garlic
1/2 large sweet onion
1 red pepper
1 green pepper
5 crimini mushrooms
4 stalks of Bok Choy
1 Tablespoon of cumin
1/2 tablespoon crushed red pepper
1/2 tablespoon cajun seasoning
salt and pepper to taste
However many noodles you want.  For this I did about 12 oz of garlic parsley noodles

*The cream makes this dish good, but super heavy.  If that is not your style I would advise just using 2%-whole milk with a McCormick four cheese alfredo packet.  If you use this keep everything the same, except use however much milk the packet says and don't add the cheese.*

Procedures
Get ready to be fortified.
1. Chop all ingredients  For this recipe, I prefer the peppers and onions to be cut into long slivers as opposed to diced.  Make sure to get the water boiling as well.
2. Saute onions, peppers, and 4 cloves of garlic together for a few minutes. Add some salt and pepper.

See long slivers

3. Add the mushrooms and Bok Choy.  Saute until desired tenderness.

This is the healthy part of the recipe

4.  Let be.  Turn heat to low and start working on the sauce.

*Before you start the sauce, make sure the pasta has just begun cooking*

For the sauce

1. Mix heavy cream and pumpkin puree.  Slowly heat to medium low heat. 

2. Add 3 cloves of garlic and butter.

3. Lightly, LIGHTLY saute parsley and sage leaves, then add to sauce.  

4. Add cumin, crushed red pepper, and cajun seasoning.  

Look at all that lovin right there

5. Pour sauce immediately over vegetables, and then pour immediately over pasta!

Yummy calories

You fortified now. Are you ready for winter? Are you prepared? CAN YOU TAKE IT? 

*Goes well with more carbs (bread) and a good wine*