An Autumn Assortment
PUMPKIN SAGE FETTUCCINE ALFREDO SERVES: 4 TIME: 30 MINUTES
1 pound fettuccine
2 tablespoons unsalted butter
2 tablespoons flour
2 tablespoons olive oil
2 garlic cloves, minced
4 cups low-fat milk
2 tablespoons mascarpone cheese
11⁄4 cup freshly grated Parmesan cheese
3⁄4 cups pumpkin puree 11⁄2 tablespoons freshly
chopped sage leaves1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon cinnamon
Freshly shaved Parmesan Sage leaves for garnish
Bring a large pot of salted water to a boil and cook pasta according to the directions on the package, cooking for 1 to 2 minutes less than directed. Drain pasta and set aside. Toss with olive oil to prevent sticking.
In a large saucepan over medium heat, melt butter. Once melted, whisk in butter to create a roux. Cook until golden brown, stirring constantly. Stir in garlic and cook for 30 seconds. Whisk in milk and increase heat slightly until the mixture is thickened, about 5 minutes. Stir in mascarpone, Parmesan, pumpkin, sage, salt, pepper, and pumpkin pie spice. Stir well until the cheese is melted and the sauce is thick and smooth.
Add pasta to the sauce and cook for a couple of minutes until warmed through. Serve immediately.
EASY APPLE CRISP
SERVES: 6-8 TIME: 65 MINUTES
4 medium Granny Smith apples
1⁄3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 cup water
1 cup all-purpose flour
2⁄3 cup granulated sugar
1⁄2 cup (1 stick) butter, spreadably soft
Preheat oven to 375 ̊F.
Cut each apple into 4 sections and thinly slice. Add the appleslices to a 2 quart baking dish. Add brown sugar, cinnamon, and nutmeg to a bowl. Stir until combined. Sprinkle the sugar mixture evenly over the apples. Pour water over the apples.
Add flour, granulated sugar, and butter to a medium bowl. Mix with your hands until the mixture is crumbly. Sprinkle over the apples in an even layer.
Bake for 45 to 50 minutes or un- til the top is golden brown. Cool for 10 minutes before serving.
TIPS & TRICKS
These three recipes make for a great three-course dinner for your next gathering! All the recipes come together in a little over two hours of cooking time, plus dessert can cook while you eat the main course.
BACON PARMESAN STUFFED MUSHROOMS SERVES: 6-8 TIME: 35 MINUTES
1⁄2 cup Parmesan cheese
6 slices bacon, fried and
chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic powder
2 tablespoons olive oil
1 pound stuffer-sized mushrooms, cleaned and stems removed
Preheat oven to 400 ̊F
In a medium bowl, stir together Parmesan cheese, bacon, parsley, basil, salt, pepper, and garlic powder. Line two baking sheets with parchment paper or silicone mats. Add mushrooms, top side down, in an even layer on the baking sheets. Drizzle the mushrooms with olive oil. Fill each mushroom cap with approximately 1 to 11⁄2 table- spoons of the bacon mixture.
Bake for 20 minutes. Serve immediately.
