Sides

Pumpkin Mushroom Pasta

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This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight!  It can function as either a vegetarian main course or as a side dish.  I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!

Servings: Approx. 3 

Ingredients:

  • 16 oz Baby Bella Mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 3/4 Cup Half and Half
  • 3/4 Tsp Sea Salt
  • Black Pepper, (about 10 rotations from the grinder)
  • 1/4 Tsp Garlic Powder
  • 1 Pinch Ground Nutmeg
  • 1 15 oz Can Pumpkin Puree
  • 1 Tsp Saigon Cinnamon
  • 1.5 Tsps Light Brown Sugar
  • 7 Tsps Finely Chopped Fresh Sage
  • 13 oz Pasta Of Choice
  • Additional Sea Salt And Black Pepper For Topping/Serving 

Directions:

In a medium/large-sized pan, add the extra virgin olive oil and mushrooms

Cook the mushrooms on medium heat until thoroughly tender and brown

Set the mushrooms aside

In a wok, or vessel of similar size, turn the heat to a low-medium setting and melt the butter

Add in the half and half and stir until well blended

Stir in the sea salt, black pepper, garlic powder, and nutmeg

Turn the heat down to low

Stir in the pumpkin puree

Add in the saigon cinnamon and brown sugar

Mix in the cooked mushrooms

Add in the sage

Prepare your pasta

Add the cooked pasta into the wok and mix evenly in the sauce

Add additional sea salt and black pepper liberally (to taste) when serving

Enjoy!

[Leftovers can be stored sealed in the refrigerator.]

Ingredient recommendations linked!

In the mood for more pasta?  Try this Egg, Spinach, & Mushroom Pasta!

Oven Roasted Brussels Sprouts

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If you’ve never been a Brussels sprouts fan, these will convert you!  When they’re crispy, crunchy, and salty it’s very hard not to eat the whole batch at once.  They’re such a versatile side dish, and so easy to whip up when you’re short on time.  They’re also always a crowd pleaser at holiday gatherings, and taste best when they’re fresh from the oven!

Ingredients:

Brussels Sprouts

Extra Virgin Olive Oil (roughly 2 tablespoons per 16 ounces of whole sprouts)

Sea Salt

Black Pepper

Directions:

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with extra virgin olive oil, sea salt, and black pepper

Spread evenly on a baking sheet (lined with foil if you prefer for easier cleanup)

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

Add additional sea salt and black pepper if needed after taste testing

Enjoy!

Oven Roasted Sweet Potato Circles

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They’re so basic, so easy, and the perfect nutritious and delicious side to have on hand.  This is a Thanksgiving classic at our house!

Ingredients:

Sweet Potatoes

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Directions:

Peel and chop the sweet potatoes into medium-thin slices | You can leave the peel on if you prefer!

Toss with extra virgin olive oil | I do this in a ziplock bag – 1 tablespoon per potato

Bake at 425° for 45-50 minutes | Or until they’re crispy on the outside and soft on the inside – flipping at the halfway point

You can include your sea salt and black pepper either before or after baking

Enjoy!