Earlier this month, I jumped the gun a bit on my Recipe of the Month post. I decided to count a variant on a recipe we'd already made as if it were a new recipe, mostly because I wasn't sure we'd actually get a chance to try a brand-new recipe this month. As it turns out, however, my worries were unfounded. On our last trip to Aldi, we found that in addition to their usual weekly sale fliers, they up a copy of their free holiday recipe booklet, which contained several veggie recipes, including this pumpkin sage cream farfalle. And since we also happened to have half a carton of ultra-pasteurized cream in the fridge from our last visit to Trader Joe's, which we had already discovered was more or less useless for whipping no matter how much we chilled it first, this seemed like a reasonable way to use it up.
Normally, the first time I try a recipe, I like to follow the directions exactly as written, since I know it's been tested that way. Then, after tasting it, I'll make any adjustments I think it needs for the next time I prepare it. In the case of this pasta, however, the recipe as written looked so ludicrously rich that it seemed reasonable to tone it down a bit. First, we scaled the entire recipe down to 3/4 its size, since we happened to have 3/4 cup of leftover pumpkin stored in the freezer that needed using up. Then, rather than using a full cup of cream to this volume of pumpkin, we used the half cup we had and eked it out with an equal volume of skim milk. We also scaled back the amount of cheese in the recipe from 3/4 cup to just 1/3 cup (and substituted Parmesan for Romano, which I don't like). And we substituted a plain yellow onion for the Vidalia the recipe called for, since once cooked, the difference in taste is hardly noticeable.
pumpkin chiffon pudding.