here in utah, it is still in the 90s. it’s hot. it’s sunny. we received a little bit of rain over the weekend, which gave me a glimmer of hope for cooler temps.. but it is hot again today. i started out wearing a blazer and had to strip it off my sweating shoulders.. it was just too much. the wearing of boots, slouchy sweaters, and thick leggings is nowhere in sight… but, damnit, i have fall fever!
maybe it’s because that i opened a can of pumpkin the other day (to make my pumpkin mac & cheese.)
maybe it’s because when i was purging all my unworn summer items in my closet the other day i was reminded of all the outfits i can wear when cooler weather comes. oh, and SCARVES! so many scarves…
maybe it’s because the NFL theme song was playing on TV during all of marshall’s pre-season football watching and fantasy football drafting.
maybe it’s because i got sucked into the pinterest vortex and saw ALL THE CUTE FALL THINGS.
yeah, that last one is probably it.
i love all seasons for various reasons.. but when it comes to clothing, fall fashion takes the cake. it’s cozy, cute, and comfortable. is comfortable and cozy the same thing? probably, but i needed three “C” words for alliteration’s sake.
here are some pins that caught my eye…
i love both the colored jeans and the maxi dress trends right now, and think they both work wonderfully for fall.
i am a fan of mixed prints—like stripes with plaid—but never can find a way to pull it off. i looove this look!
it’s not just fall fashion that i love. i also really dig fall foods! i jumped the gun and used the rest of that can of pumpkin that i mentioned earlier to make dinner last night. sure, it’s a little premature to be busting out the pumpkin, but that’s okay… my taste buds don’t mind.
prep & cook time: 30 minutes
makes four servings
for the sauce:
- 1 TB olive oil
- 15-20 cloves roasted garlic, minced
- 1 cup pureed pumpkin
- 1 cup chicken or vegetable broth
- 3 TB coarse grain deli mustard
- 1/4 tsp all spice
- 1/4-1/2 tsp each of salt & pepper (to taste)
- 1/2 cup plain greek yogurt (like chobani)
- 1/4 cup half & half or heavy cream
for the rest of the dish:
- 8 oz whole wheat pasta (any shape will do, i used chiocciole)
- 4 chicken sausage links, diced
- 1 cup fresh basil, roughly chopped
- 4 oz goat cheese, crumbled
- heat olive oil in medium saucepan over medium heat.
- add garlic and cook 3-4 minutes.
- whisk in pumpkin, broth, mustard, and spices. turn to a low simmer.
- meanwhile, cook noodles to package directions, brown sausage in a separate sauce pan, and roughly chop the basil. set these 3 things aside.
- whisk greek yogurt and half & half into sauce. warm through.
- once sauce is warm, immediately toss together pasta, sausage, and basil.
- divide into four serving bowls and garnish each serving with one ounce of crumbled goat cheese.
step-by-step photo tutorial:
heat olive oil in medium saucepan over medium heat.
add garlic and cook 3-4 minutes. i am a cheater and buy my garlic already roasted from the olive bar at harmon’s. you could always roast your own! you’ll want to use a large bulb or two small ones. lots of garlic required! remember, roasted garlic has a much milder flavor than raw, so that is why so much garlic is used in this recipe.
whisk in pumpkin, broth, mustard, and spices. turn to a low simmer.
meanwhile, cook noodles to package directions, brown sausage in a separate sauce pan, and roughly chop the basil. set these 3 things aside.
i found these mild italian chicken sausages at whole foods—they’re so good! i usually buy applegate brand, but i like this brand a lot.
whisk greek yogurt and half & half into sauce. warm through.
once sauce is warm, immediately toss together pasta, sausage, and basil.
divide into four serving bowls and garnish each serving with one ounce of crumbled goat cheese.
fall, i know you are a ways away (especially here in utah)… but i hope you don’t take too long to get here. i already bought a new crew neck sweatshirt the other day, in anticipation for you to arrive. shhh, don’t tell my husband.
1. when it comes to the clothing you wear, what is your favorite season?
2. what is your favorite fall-ish food?
xo. janetha g.