Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans

20120531:
As I started cooking my mom came home and asked if I needed help - very typical of my parents. Welcoming the extra hand I accepted the help and every now and then she would give me advice. Admittedly, some advice was useful, and some advice was not, but I listened and learned.

Among the various advice, one of the more useful tidbits was to add the milk and ingredients to the blender slowly, instead of all at once - which I accidentally did. Luckily for me, in this situation it wasn't a problem.

Comment:
Making the crispy sage was an interesting part of this cooking experience. The next day (20120601), my dad told me he liked eating the crispy sage.

Crispy Sage

Result:
I loved how this dish turned out. In particular, it had a great texture and flavor. Furthermore, it was surprisingly creamy.

I'm wondering how the almond milk's flavor affected the dish. The nutmeg definitely gave the dish a deal of its taste.

[20120601][Never posted on www.supertran.net][20161106 Edit]

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20120601:
I cooked the remaining amount of pasta and added that to the leftovers. I also added about a tablespoon of tomato paste. I ate a bit while waiting for my chicken pot pie to bake.

[20120601][Never posted on www.supertran.net][20161106 Edit]

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Relevant Links:
Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans (ChefChloe.com)

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Below are the ingredients listed on the website and any comments regarding how closely I followed the recipe.

Pasta:

1 pound penne, cooked according to package directions

Toasted Pecans

Pumpkin Cream Sauce:

2 tablespoons olive oil // Eyed it, mainly the pan
1 onion, roughly chopped
4 cloves garlic, minced
1 (14-ounce) can organic pumpkin OR 2 cups roasted butternut squash // Opted for pumpkin
2 tablespoons tomato paste
2 cups soy, almond, or rice milk // Opted for almond milk
1 teaspoon ground nutmeg
2 teaspoons maple syrup
3 teaspoons sea salt
1/2 teaspoon freshly ground black pepper // Not freshly ground

Fresh Sage

Crispy Sage:

2 tablespoons canola oil
8 fresh sage leaves, whole
Sea salt

Other:

½ cup toasted pecans, roughly chopped
3 tablespoons chopped fresh sage // Added about 5 freshly cut leaves.

Sea Salt, Ground Nutmeg, Black Pepper, and Maple Syrup