This is my second year in the real world and I think I’ve hit my quarter life crisis. I love my job. I love planning events, and am thankful I do it for a living. But recently I’ve found myself calculating the amount of time I spend thinking of recipes, researching recipes, and scouring food blogs, and I think to myself, is this just a hobby or is this what I should be doing for a living?
Fast forward to me on the phone with the admissions director for the Culinary Institute of America inquiring about tuition, and I’m suddenly brought back to reality. Too expensive. Too unrealistic. Or is it?
Who knows maybe in two years I’ll be doing an externship in Paris or New York after completing my first year at the CIA. Or maybe I’ll still be at my job managing marketing campaigns and planning corporate events. Stay tuned my friends.
So this pasta dish. Aka the reason you’re here. Um, if you love fall, pumpkin spice lattes, and cinnamon coated pine cones at the grocery store, you’ll LOVE this recipe. We’re on a pumpkin BINGE in this household. Pumpkin salsa, pumpkin raviolis, and pumpkin chai tea. I even got so desperate at work one day I made a fabulous faux pumpkin latte.
Step2: Chew, chew, chew and pretend it’s the best pumpkin latte you’ve ever had.
Come on guys, it’s a pumpkin latte in a pinch (with like a fourth of the calories). You’re welcome.
Back to my quarter life crisis for a minute. Am I crazy for not wanting to sit behind a desk 8 hours and then sit in my car for three hours a day in traffic? How do you do it people?!? Tell me your secrets!
Now go enjoy some more pumpkin. Oh for the toasted pepitas that are topping the pasta, see the recipe here.
- Pasta, of your choice (I used whole wheat spaghetti)
- 4 tablespoons butter
- 8 sage leaves
- ¾ cup canned organic pumpkin
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- ¼ cup grated Parmigiano-Reggiano
- Toasted Pepitas for topping
- Cook your pasta according to it’s package directions.
- Meanwhile, in a large sauce pan, melt the butter until almost golden brown. Add the sage leaves and stir for 15 seconds.
- Add the pumpkin, nutmeg, and cinnamon until the pumpkin is warm throughout.
- Set aside pumpkin mixture.
- Drain your pasta and reserve some cooking water. Toss pasta with the pumpkin mixture and add cheese. Let everything combine by tossing until cheese is fully melted. Add pasta water to thin out the mixture and help cheese melt.
- Divide into 4 bowls. Top with cheese, sage, and toasted pepitas.