Every so often I feel like a bit of a genius. Today was one of those days.
I like thinly sliced, crispy onions on just about anything, but I never make them except for during the holidays. I think it’s high time I made them more often. When I thought of those onions with crispy fried sage, I knew it would be a winning combo and fabulous topping for my pasta.
Alone the creme fraiche and pumpkin taste really good. But then I added a little pumpkin pie spice and that’s when magic happened. Now I know there are other similar combinations out there. I’ve made many myself or had them at restaurants. They’re good. But for some reason, being home alone, cooking just for myself, which I rarely do, my pasta creation tasted that much better. Other than pausing to Instagram it, I sat and enjoyed my lunch. I haven’t done that in a very long time. I’m always rushing from one thing to the next and I neglect those moments that I desperately need – the moments when I sit down and taste my food, when I sit down and enjoy the moment before it passes. I think we all need more of those moments in our days.
- 4 oz spaghetti (I used Trader Joe's GF corn spaghetti)
- 1 Tablespoon olive oil
- ½ cup very thinly sliced onions
- 6-8 large sage leaves
- heaping ¼ cup pumpkin puree
- 2 Tablespoons creme fraiche
- ¼ teaspoon pumpkin pie spice
- Sea salt
- Ground white pepper
- Cook pasta in salted water according to package directions. Drain and reserve a little bit of pasta cooking water. (A few tablespoons is fine.)
- While pasta is cooking, heat the olive oil in a skillet. Add the onions to the pan and sprinkle with a bit of sea salt. Cook over medium-high heat, stirring occasionally, until they start to crisp up and turn golden brown. This might take 10 or more minutes depending how hot the pan is. Be careful not to let them burn. Add the sage leaves and continue cooking until the leaves are crispy too. Transfer to a small bowl and keep warm.
- Put the drained, hot pasta back into the pot. Add the pumpkin puree, creme fraiche, and pumpkin pie spice. Gently toss to coat the pasta. Taste and add salt and white pepper to taste.
- To serve:
- Divide the pasta between two bowls and top with the fried onions and sage.
Other recipes from fellow bloggers using pumpkin and sage:
Pumpkin Manicotti from Foodie Crush
Pumpkin and Fried Sage Flatbread from Foodie Crush
Pumpkin Sage Gougeres from Cookin’ Canuck
Pumpkin Pizza with Crispy Sage from Two Peas and Their Pod
Roasted Pumpkin Sage Soup from Skinnytaste