Autumn Pasta
Pumpkin Shaped Pasta
During the fall season, I love anything pumpkin shaped. This pasta pumpkin shape is called Zucchette. I know you can get it from many grocery stores, but I bought mine from Sprouts. This one is made with different vegetables and are fall colored. I loved these to add an autumn feel to my pasta, but it is not needed to have a yummy tasting pasta.
Inspiration for this dish
When the weather gets cozy, I love a macaroni and cheese for my comfort meal. I wanted to make it healthier without having to change how I like my cheese sauce. To do so, I added a blend of vegetables and some chicken sausage for protein.
PrintAutumn Pasta
Ingredients
– 7 ounces zucchette pasta
– 1/4 cup of artichoke hearts (I like them from a marinated jar)
– 1/2 cup mushrooms (diced)
– 1/2 cup spinach
– 3 chicken apple sausages (diced)
– 1 tbsp butter
– 1 tbsp flour
– 1/2 cup milk
– 1/2 cup shredded cheese (I use half cheddar half gruyere, it melts best when you shred it yourself)
– pinch of salt
– pinch of pepper
– pinch of paprika
Instructions
1. Boil and cook pasta as directed on package
2. Make a roux in a saucepan by melting butter over medium heat and whisking with flour. Whisk until it is light blonde color.
3. Add in milk and whisk until blended with roux and slightly simmering
4. Lower heat, and add cheese. Mix until melted. Season sauce with paprika, salt and pepper
5. In pan, sauté mushrooms, and diced chicken apple sausage. Cook until mushrooms are darker in color, spinach and chicken sausage are light brown. Add spinach and cook until spinach shrinks
6. Mix in sautéed vegetables, chicken apple sausage, artichokes and pasta into the sauce. Serve warm and enjoy