“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Autumn greetings friends. Today is a blustery 14 degrees C and the sidewalks are strewn with golden and brown leaves. We had a couple of very grey rainy days but today the sun is a welcome reprieve. I look out the window at leaves gently floating through the air, others roll in unison along the street as if running race. The cawing of crows and people out walking their pets, bundled in fleece jackets.
The house is still and warm, Salem and Merlin are cozied on the bed enjoying an Autumn nap, they are so loved.
I’ve had a can of pumpkin puree in the pantry that hasn’t been used so tonight I’m going to make a simple meal with a Fall twist: Pumpkin and Cheese Rigatoni Bake, can you think of anything more Autumnal? A bowl of creamy cheesy pasta to eat sat in front of a Halloween movie. Last night we watched The Curse of Bridge Hollow on Netflix. It’s a wholesome one for the entire family. My husband and I share a child-at heart spirit and a love for the Holiday season, I’m grateful for that.
Speaking of Halloween. We’re going to get our costumes this weekend. Even during the lockdown in 2020, we still dressed up and stayed home, had treats, drinks and music (lol!). Nothing is standing in our way of enjoying and celebrating, it’s our thing! (don’t even get me started on how much we love Christmas). Do you dress up? If so, what will you be going as? Last year I dressed up as Wednesday Addams, we attended the Night for All Souls at the Mountainview Cemetery then went trick-or-treating right to my mother-in-laws door who was surprised and excited to see us. We sat by the fire and had a drink with her and a friend, it was a low key but fun night.
I recently posted a recipe for my Decadent Mac n Cheese, you can read it by clicking the link.
The ingredients below will make about 4 servings. Adjust accordingly for your family. Macaroni or Pasta shells work for this recipe too.
- 2 cups Rigatoni Pasta
- 2 Tablespoons butter
- 350 mls milk
- 1 cup of pumpkin puree
- 2 teaspoons Dijon or prepared yellow mustard
- ¼ tsp nutmeg
- Salt (to taste)
- 1 1/2 cups of sharp cheddar cheese grated
- 1/2 cup grated parmesan (you can also use gruyere)
- salt and pepper to taste
- 1 cup of breadcrumbs mixed into 1/3 cup of melted butter (for crumble)
- Finely chopped parsley or chives (for garnish optional)
- Bring a pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until al dente. Drain.
- Set the oven to broil.
- In a medium pot, melt butter over the stove at medium heat. Add milk and bring to a simmer. Whisk in pumpkin, mustard, pepper and nutmeg. Add the cheddar cheese and stir until melted. Season with salt to taste.
- Add pasta to the sauce and stir until coated.
- Transfer to a baking dish and top with bread crumble and parmesan.
- Broil for 2-3 minutes until golden brown. Serve immediately, topped with parsley/chives if desired.
Later that evening…
Dinner turned out wonderfully. The sun has set, the heat is on and we’ve just watched the Friends episode The One With The Halloween Party So I’m signing off. I think a warm bath is in order with a my latest Fall read. If you try this recipe don’t forget to tag me on Instagram @BellWitchManor
Until next time.