Pumpkin Gruyere Pasta

There’s a new side invited for Thanksgiving this year. My pumpkin Gruyere Pasta is creamy, comforting, and fancy enough for a holiday, but easy enough for a weeknight dinner that won’t break the budget. Velvety pumpkin purée blends with nutty Gruyère cheese to create a luscious sauce that clings to every noodle, while fried sage leaves add a fragrant, crispy finish. It’s my favorite way to introduce something new and delicious to my holiday table.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8-10

Ingredients:

- 16ozboxcavatappipasta - 3tbspOliveoilorbutter - 1shallot,diced
- 4clovesgarlic,minced

- 2tspFreshthymeleaves
- 1tspGroundnutmeg
- 1cupcannedpumpkinpuree
- 1cupChickenbroth
- 1cupheavycream
- 1.5cupsfinelygratesgruyerecheese+1/2cuptotoppasta - Saltandwhitepeppertotaste(blackpepperisfinetoo)
- Crushedredpepperflakes(optional)

For the crispy sage leaves (highly recommend this step) - 8-10Freshsageleaves
- 2tbspbutterforfryingsageleaves
- salt

Directions for the pasta:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions. Reserve 1 cup of the pasta water before draining.

2. In a large skillet, add the shallot and cook until softened, about 3–4 minutes. Stir in garlic, thyme, and nutmeg, cooking until fragrant.

3. Whisk in pumpkin puree and chicken broth, and 1/2 reserved pasta water until silky. Next, reduce the heat to low and stir in the heavy cream and gruyere cheese until melted. Season with salt and white pepper to taste before adding the pasta and coating.

   For the Crispy Sage leaves:

   In a small skillet, melt butter or olive oil over medium heat. Once hot and sizzling, add sage leaves and fry until crispy, about 30 seconds per side. Remove to a paper towel-lined plate and sprinkle with salt immediately.

Summer was made for pasta salad, and this creamy, colorful dish is my go-to. My mom whipped up in the 90s when every pasta salad was smothered with traditional Italian dressing. That version wasn’t my mom’s speed, so she took a risk and switched it up with Mayonnaise. She nervously brought it to a pool party, and to her surprise, it was an instant hit.  Soon, it became a highly requested dish for parties, graduations, and BBQs. 

There was nothing like sitting under an umbrella on a hot Florida beach in August as my mom handed out cold bowls of pasta salad from the cooler. 

Now that I have my own little family, this pasta salad is a weekly request from our kids every weekend in the summertime. I love this recipe because you can make it ahead the night before you need it. It’s the perfect addition to any gathering, and it’s kid-friendly too, making less work for you. 

Prep Time: 15 minutes

Total time: 20 minutes

Servings: 10-12 (Unless you’re my family, then it’s 4 servings)

Mom’s Pasta Salad

Ingredients:

-16 oz box of pasta, we like Farfalle and Fusilli

-1 16-oz package of grape tomatoes, sliced in half

-2 heads of broccoli florets

-1 16-oz package of Sharp Cheddar or Colby cheese, cubed

-1/2 cup green onion, chopped

(Optional: red pepper flakes, 1/4 pound sliced salami)

For the dressing:

1 1/2 cups of mayonnaise 

2 tablespoons Italian seasoning

1.5 teaspoons of garlic powder (or two minced garlic cloves, but my kids think it's “spicy”)

S&P to taste

Directions:

1. Cook a 16-oz box of pasta according to the box directions 

2. As the pasta cooks, chop broccoli and green onion, slice tomatoes, and cut cheese into cubes 

3. Mix dressing by adding mayonnaise to a medium-sized bowl, and adding Italian seasoning, garlic powder, salt, and pepper to taste. 

4. Once pasta has finished cooking, rinse with cold water to bring the temperature down.

5. Once the pasta is cool, place it in an extra-large bowl

6. Add broccoli, tomatoes, cheese, dressing, and green onions to the bowl and mix. 

We knew we had to jump on the opportunity to add a whole stick of butter to our next sourdough loaf! While we are at it, let’s add a sweet twist with cinnamon and brown sugar, topped with a vanilla glaze. This cinnamon swirl croissant loaf makes the perfect addition to your breakfast table.

This chili is a staple in my home today and was woven into the fabric of my childhood from family nights to post-football game dinner, to post-church meals.