pumpkin linguine, just in time for autumn

I am stuffed, so stuffed.

I can barely breathe.... why oh why?!

I need to stop eating, I mean seriously, this could get dangerous.

I love Sunday cook days with absolutely every fiber of my being, but this could realistically become a health hazard. How am I supposed to say "no" though when the smells wafting throughout the kitchen are like heaven. How am I supposed to deny myself this things. This creamy, rich, comforting pasta. Tell me?! I mean I know I'm supposed to be creating new content for the blog... but shouldn't I also be keeping my dietary habits in check? I'm torn!

I'd go as far as saying that anyone who purposefully denies themselves such a meal even though they really, really want to eat it are slightly masochistic or self-loathing. There I said it, that's how I feel. So then why am I the one laying on the couch feeling like a balloon that's about to *pop*.

I'll tell you why, it's because I have no impulse control. No sane human being would deny. Rich, hot pumpkin pasta. This is why I love autumn.

I think it's time to share though.

Ingredients: - 500g gluten free linguini - 2 tbs olive oil - 1 tbs butter - 6 bacon strips, chopped - 1 onion, finely diced - 1 bay leaf - 5 tbs dried sage - 1 cup white wine - 1 cup chicken stock - 2 cups pumpkin - 1/2 cup cream - 1 tsp nutmeg - 1 carrot, finely diced - 1 garlic clove, chopped - salt & pepper to taste

Directions: 1. add one tbs of butter to a pan on medium heat & cook the bacon until nicely browned, but not crispy. 2. remove the bacon from the pan, but retain the fat in it, pour in the olive oil. 3. saute the onions & carrot in the bacon fat for 8 to 10 minutes. 4. turn the heat up to medium-high & add the wine, cook until the liquid has reduced to half. 5. reduce the heat back to medium, add the pumpkin, bacon, garlic & spices & cook for 3 minutes. 6. add the stock & cook for another 5 minutes. 7. add the cream & then cook until the sauce reaches the desired consistency. 8. bring a large pot of water to boil & generously add salt. Add the pasta & cook until aldente. 9. serve the pasta in your favorite large bowl & pour the sauce on top.

By the way...

If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.

Tools/ Equipment/ Machinery/ Ingredients:

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Pots & Pans:

Cast Iron Skillet 12" - Lodge - http://amzn.to/2fMHb1x Cast Iron Pot 5.5 Quart - La Cocotte Staub - http://amzn.to/2fUqxAG

Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce

Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T

Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR

Cupcake Tin - Wilton - http://amzn.to/2xkp4GG

Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2

Decorating Equipment:

Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0

Pipping Tips - Wilton - http://amzn.to/2yJVPy1

Food Gels - Wilton - http://amzn.to/2kpOCky

Fondant Smoother - Wilton - http://amzn.to/2xkyZRl

Fondant Modelling Tools - Happisland - http://amzn.to/2xjOWSV Fondant Rolling Pin - Wilton - http://amzn.to/2xkbLe5

Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76

Ingredients:

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Cocoa Powder - Valrhona - https://amzn.to/2ouIwlr Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#tools #equipment #machinery #baking #cooking #fondant #modelingtools