Readers have this ideology of food bloggers. That we sit down every night to amazing elaborate meals filled with standing rib roast and swan shaped cream puffs. That’s a cruise people…that’s what you get to eat on a cruise. What we eat is very different. Some nights (hangs head in shame) it’s just an English muffin with peanut butter on it because we are running out the door. Other nights we do our best to make a quick meal, which usually means some sort of pasta.
October is National Pasta Month (as if you needed a reason to eat pasta) and Dreamfield’s is celebrating that. Dreamfield’s is another product that I was already using anyway so why not pay me to use it :). We like it because it taste just like regular pasta because it’s made from premium durum wheat from North Dakota so it has the same texture as regular pasta, it gives us 7 grams of protein per serving, and 5 grams of fiber. That and the kids can’t tell a difference (which is the real test in this household). To learn more about it visit their website HERE. There’s a recipe every day from bloggers to celebrate pasta month. If you are interested you can follow the hashtag #IHeartDreamfields.
I chose to work with Rotini because I think the shape really holds sauce well. While I love to bake with pumpkin I also enjoy it with my pasta as well. Pumpkin, sage, Parmesan, and hazelnut is a combo that I love and have made many variations of over the years. This is a lighter version of what we normally make (we tend to add heavy cream or Mascarpone to ours) but it never hurts to lighten it up a bit…especially when it’s to make room for dessert! If there is more than just two of you this recipe can easily double.
Interested in getting some Dreamfield’s pasta (one box of each of the 7 cuts of pasta) of your own plus a $25 gift card? Open to US residents only. Simply tell me your favorite pasta dish. If you are interested in more chances simply like or follow Dreamfield’s on FB, Twitter, Instagram, or Pinterest…or all of them. Just come back and leave a comment that you did. Winner will be drawn randomly pm Thursday October 30th, 2014 5pm PST.
***This post was sponsored by Dreamfield’s Pasta but the words, bad grammar, and opinions are all my own.
Toasted Hazelnut Pumpkin Pasta for Two
4 oz. uncooked Dreamfield’s Rotini Pasta
2 slices smoked bacon, chopped
1 clove garlic, minced
1 tsp. sage, finely chopped
½ cup pumpkin puree (not pumpkin pie filling)
1 oz. Parmesan cheese
Salt and pepper to taste
1/8 cup half and half
10 toasted hazelnuts, chopped
2 tsp. parmesan cheese
1. Cook pasta according to package directions. Drain and reserve about 1/4 cup pasta water.
Set aside. Keep pasta warm.
2. Meanwhile, cook bacon in a medium-sized heavy bottomed pot until crisp, keeping the
bacon fat. Add the garlic and cook until translucent. Stir in sage, pumpkin puree, 1/4 cup
cheese, salt and pepper; stir until ingredients are fully combined. Remove from heat.
3. Add pasta, half and half, and reserved pasta water to pot with pumpkin sauces; toss to
4. Divide pasta between two plates. Top with chopped hazelnuts and remaining 2 teaspoons
cheese. Serve warm.
Makes 2 servings.
Nutrition information (1/2 of recipe): 420 calories; 17 g protein; 49 g total carbohydrates;
19 g total fat; 7 g saturated fat; 30 mg cholesterol; 370 mg sodium; 8 g total dietary fiber.