Monday, December 23, 2013

Get Carton Smart with this Pumpkin and Sage Pasta Recipe

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

One of my favorite parts of the holiday season is the flavors and meals I can create around pumpkin, cranberries and chicken stock. Pumpkin is actually one of my favorite flavors to use with pasta.

Unfortunately the local pumpkin season is over. I went through most of my frozen puree baking for Thanksgiving and Christmas. Luckily Tetra Pak has me covered with pantry staples from Pacific Foods that are not only delicious but are also environmentally friendly.

 photo d1d52bb8-c150-4f19-9a7c-b8c9ab3c8df3_zpsac6b75dd.jpg

Would you like to Become Carton Smart? Instead of stocking up on cans, I can fill my pantry with Tetra Paks that save room on my shelves and are stack-able, use 1/3 the packaging of a can, are re-closable and recyclable!
 photo 795e421d-1ec8-414e-b1b8-dde8f5f23ded_zps62983f0a.jpg
This is one of those times where a simple swap can mean a big difference.

 photo 62adf36b-e1dc-4d93-98c1-aa80d97a468d_zps600d562e.jpg

I swapped out both the pumpkin puree and chicken stock in a favorite Pumpkin and Sage Pasta recipe with fabulous results. I care about the ingredients I use and take the time whenever possible to make my own pasta.

I want to make sure all the other ingredients are just as good.

With fresh sage from my garden...

And organic pumpkin puree... (I loved the easy tear open packaging, by the way!)

I created a simple and delicious pumpkin sauce for my fresh pasta.

Pumpkin and Sage Pasta Sauce
You Will Need:
  • 6 sage leaves, thinly sliced
  • 2 Tbsp. olive oil
  • 2 garlic cloves, pressed
  • 1 carton Pacific Foods Organic Pumpkin Puree 
  • 1 c. heavy cream
  • 1 c. Pacific Foods Chicken Stock
  • 1/3 c. Parmesan Cheese, grated
  • salt and pepper to taste
Start by boiling your pasta. Reserve 1 cup of the pasta water to thin out your sauce later.

In a large saucepan fry the thinly sliced sage until crispy in the olive oil. strain out the sage and let it cool on a paper towel. Save the sage infused oil. Add the garlic and heat through. Then add the pumpkin puree and whisk in the cream until smooth. Add in the chicken stock and heat to a low simmer. Salt and pepper to taste. Use as little or as much of the 1 cup of reserved pasta water as necessary.

Serve over warm pasta. Top with grated Parmesan cheese and sprinkle with fried sage.

 photo 1898ca76-3272-4baf-a8df-07abf60e15e3_zps1bf425e9.jpg

So, what kind of small changes will you make this holiday season? With small swaps you, too can create great tasting food with little waste. Ready to get  #CartonSmart?

Tweet @CartonSmart
Follow #CartonSmart on Pinterest

Visit Sponsor's Site
Pin It