Rigatoni with Pumpkin Ricotta Sauce ~ All things Orange #SundaySupper

Autumn colors are indeed magical.The leaves in pretty hues of orange, red and yellow nature seems like a canvas painted with beautiful warm colors.Pumpkin patches, halloween, trick-or-treating, all the fun and the excitement has begun!The Autumn also brings along with it some glorious orange colored foods from pumpkins, to squash to sweet potatoes and its no surprise then that our friend Pam chose 'All things Orange' for today's SundaySupper!

My entry for this event is an easy Rigatoni with Pumpkin Ricotta Sauce that captures the essence of fall colors and flavors into a gorgeous creamy pasta dish.I found a Martha Stewart recipe and tweaked it by going for the Ricotta instead of heavy cream and adding nutmeg!The result is an elegant pasta dish that takes no effort to prepare and yet makes a strong statement in terms of looks,flavors and the texture.

The sage adds this sweet lemony touch and fragrance to the dish and the pumpkin with the ricotta is pure magic.The nutmeg is essential in enhancing the creamy flavors and the grated parmesan is all you need to finish off this gorgeous sauce.I was so happy to see my kids enjoy the dinner as much as we did :)They were very excited to know that there was pumpkin in the sauce. Something about Pumpkins and Halloween that gets them all excited :)

Rigatoni with Pumpkin Ricotta Sauce

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Ingredients:

Rigatoni-3 cups (uncooked)

Pumpkin Puree-3/4 cup (I used canned)

Ricotta Cheese-1/2 cup

Milk-1/4 cup

Grated Nutmeg-1 tsp

Sage leaves-10 cut into strips

Extra Virgin Olive Oil-1 tbsp

Grated Parmesan Cheese-1/4 cup

Salt-to taste

Pepper-1 tsp

Process:

Cook the Rigatoni in a pot of salted boiling water until al dente.

In a bowl mix together the pumpkin puree, ricotta,milk, sage leaves.

In a pan on medium heat, add the Olive Oil followed by the pumpkin sauce.Gently mix together until all creamy.You can add more milk to reach the desired consistency.Add the nutmeg, salt and pepper.

Add the cooked pasta into the sauce and add freshly grated parmesan cheese to finish off.Serve hot!

The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!
Just look at all of the fabulous dishes being offered up this week:

Sunrise (Breakfast and Brunch)

• Renee from Magnolia Days is serving up some Butternut Squash Soup
• Beate from Galactopdx is bringing her Carrot Ginger Soup
• Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
• Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
• Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
• Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
• Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
• Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
• Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
• Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
• Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

• Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
• Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
• Pam from The Meltaways is making Spooky Stuffed Peppers
• Patsy from Famfriendsfood is bringing her Carrot Souffle
• Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
• Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
• Tammi from Momma’s Meals is making Hearty Pork Stew
• Kristin from Kwistin’s Favorites is making Orange Chicken
• Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
• Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
• Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
• Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
• Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)

• Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
• Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
• Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
• Anne from Webicurean  is making some Drunken Pumpkin Bread
• Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
• Leslie La Cocina De Leslie is making Sweet Potato Atole
• Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
• Tara from Noshing With The Nolands is bringing Oranges En Suprise
• Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
• Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
• Isabel from Family Foodie is baking up Moist Pumpkin Bread
• Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
• Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
• Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
• Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
• Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
• Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
• Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
• Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
• Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
• Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
• Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

That is one great list of orange culinary delights. What a way to brighten up a meal. A feast for the eyes and the tummy!

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Whole Wheat Macaroni with Spinach Pecan Pesto #SundaySupper

In today's busy lifestyle getting together for a family meal can be quite challenging for most of us.What's important is the tradition of coming together at the dinner table as a family and consistently maintaining that tradition.We strive to achieve just that by having family meals every evening and its a great way to enjoy some quality time thereby creating some everlasting memories!It could be indoors or outdoors and it could be any day or everyday of the week!That to me is what #SundaySupper is all about.You must be wondering why I'm talking about all this!Well, our SundaySupper team wants to know what #SundaySupper means to us and our lifestyle.

During the summer, family meals can be so much more fun since you're constantly outside enjoying the weather.We often enjoy our dinner outdoors with family picnics.Its perfectly relaxing.We usually end up going to our local park with some mats to sit on, some games for the kids and some fun food.Talking about food, my picnic basket is usually made-up of  fresh fruits,salads,sandwiches,some cool drinks and of course my Macaroni with Spinach Pecan Pesto J

It can be served warm or cold and is a breeze to put together not to mention incredibly delicious and healthy!I use whole wheat macaroni that has a great flavor and texture.My kids are always excited to see macaroni on the table and this is a lovely variation from the usual mac and cheese that they're so used to having J

The pesto tastes great with the toasted pecans and spinach combo.Mixed with some olive oil and parmesan cheese, its an explosion of delicious flavors in every bite!Super easy and family friendly, this is one dish that has become a staple in my family J

Whole wheat Macaroni with Spinach Pecan Pesto
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Ingredients:

Whole Wheat Macaroni-1 lb
Baby Spinach leaves-2 cups
Pecans-1/4 cup
Garlic cloves-2
Extra Virgin Olive Oil-1/3 cup
Grated Parmesan Cheese-1/3 cup
Salt and Pepper

Process:

Boil the macaroni according to the instructions and keep aside.
In a pan toast the pecans on low heat until they're nicely toasted.Turn off the heat and allow to cool.
In a processor, combine the spinach,toasted pecan and garlic and pulse.With the machine running, gradually add the olive oil until the mixture is creamy.
Transfer into a bowl and add parmesan cheese.Season with salt and pepper.
Toss the macaroni with the pesto and serve warm or cold.

SundaySupper has teamed up with Merrel and chosen these 10 bloggers to host a giveaway on their sites.Make sure to visit their sites to win cool Merrel products!!!

• Blueberry Muffins by Magnolia Days 
• Korean Ribs – Alaska Camping Edition with MrsMamaHen
• Fresh Corn on the Cob by In the Kitchen with Audrey
• Hearts of Palm Salad with Avocado by Basic n Delicious
• Shallot BBQ Shredded Beef by Juanita’s Cocina 
• Taking #SundaySupper Outdoors With a Fun Picnic…Featuring Spicy Pinto and Black Bean Salad with Roasted Corn and Avocado by The Weekend Gourmet 
• On Top of Our Game with Chocolate Peanut Butter Protein Bars by The Watering Mouth 
• Chicken & Dumplings Around the Campfire by Daily Dish Recipes 
• Wine & Food Festivals; a lifestyle the whole family can enjoy! by Wine Everyday
• Outdoor Grilling Filipino Rice Cakes in Coconut & Banana Leaves by The Queen’s Notebook

Take a look at these wonderful stories and recipes for this event:

• Embracing Old Family Traditions while creating New Ones ~ Enchiladas de Chile y Ajo by Girlichef 
• The Embassy´s Nut Crescents by Vintage Kitchen Notes
• Chicken Curry Pie by Small Wallet Big Appetite
• Prosecco Sangria by Pippi’s in the Kitchen Again
• Bringing #SundaySupper to All by Doggie at the Dinner Table 
• Honey Mustard Baked Beans by Cindy’s Recipes and Writings
• S’mores Brownies: Desserts Make #SundaySupper by Mama Mommy Mom 
• Tandoori Salmon Rolled in Whole Wheat Couscous by Sue’s Nutrition Buzz 
• Whole Wheat Macaroni with Spinach Pecan Pesto-Enjoying  by Soni’s Food for Thought 
• Southwestern Chicken Wraps Fam Friends Food 
• Ahi Tuna Salad Family Style Family Foodie
• Wines For The Foods That Move You ENOFYLZ

Join the the celebration each Sunday. We start at 3pm ET by tweeting, pinning, and showcasing recipes and food photos. Follow the #SundaySupper hashtag and share yours too. The live twitter chat starts at 7pm ET. Take a look at and follow our Pinterest board too.

Spicy Mexican Pasta Bake.. #Pastalove

Aah its almost summer although the weather is playing its own little tricks on us, with April-like showers this past week.It has gotten better though and I hope that it stays this way from now on!Talking about summer, our aptly titled Pastalove bloghop is underway and with today being Cinco de Mayo what better way to celebrate than by making some Spicy Mexican Pasta Bake!!

Baked Pasta for me is pure comfort food and this Mexican version is a great variation for your tastebuds.Its got so much flavor with the sausages, vegetables and the spices that every bite gives you a kick!!Its a meal that's going to become your family's favorite in any season.Its also a perfect party/potluck food that's super easy to prepare since you can make it ahead of time or even freeze.

You can easily make a vegetarian version of this, by omitting the sausage and using black beans instead.I wanted to use the Spicy Jalapeño Chicken Sausage sold at Trader Joe's, but they ran out of it and I settled for the Smoked Andouille Chicken Sausage instead which is a pretty good substitute in terms of spiciness.If you want it less spicy you can opt for a milder sausage.I've used Whole Wheat Fusilli that makes this a healthy, wholesome dish for the whole family.

The sausage lends its spicy flavors out into the oil, the peppers and corn get drenched in the spices, the tomatoes balance the heat with its sweetness and the mexican blend of cheeses give this the perfect coating to go under the grill and get nice and bubbly!

Spicy Mexican Pasta Bake
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Ingredients:

Whole Wheat Fusilli (or any other pasta)-4 cups
Smoked Andouille Chicken Sausage(or any of your choice)-1 pck (6 links cubed)
Onion-1 large chopped
Jalapeños (green chillies) -2 chopped
Garlic-6 cloves crushed
Green Bell Pepper-1 large chopped
Frozen Corn-1 cup
Ground Cumin-1 tsp
Paprika-1 tsp
Oregano-2 tsp
16oz can of Crushed Tomatoes-1
Mexican Blend Cheese shredded-2 cups
Water- 1cup
Olive Oil-2 tbsp
Salt -to taste

Process:

In a deep skillet heat the olive oil and add the sausages.Fry until golden and add the onions. Saute for a minute and add the garlic.

Add the green bell peppers, frozen corn and the tomatoes.Add the Jalapeños,ground cumin, paprika, oregano and salt.Add a cup of water. Cover and cook on medium until the sauce comes nicely together.
In the meantime cook the Fusilli for about 7-8 minutes.Mix 2 tbsp of the pasta liquid into the sauce.Take out a large baking dish and pour a little bit of the sauce in the dish.Spread all over.

The fusilli goes next, spread evenly and pour the remaining sauce all over the pasta.

Top it up with the mexican blend cheeses and broil until the cheese is all bubbly.Your Spicy Mexican Pasta  Bake is ready!Garnish with cilantro and serve hot!

I'm co-hosting #Pastalove bloghop with these fabulous friends!Please visit their pages too while you're here :)Link up your pasta recipes from the month of May!

Astig Vegan www.astigvegan.com
Badger Girl Learns to Cook http://www.learntocookbadgergirl.com
BigFatBaker http://bigfatbaker.com
Bon à croquer http://www.bonacroquer.com/
Cake Duchess http://www.cakeduchess.com
Elephant Eats www.elephanteats.com
Hobby And More http://hobbyandmore.blogspot.com/
Mis Pensamientos http://juniakk.blogspot.com
No One Likes Crumbley Cookies http://tcrumbley.blogspot.com/
Oh Cake http://cake-o-cake.blogspot.com/
Rico sin Azúcar http://ricosinazucar.com
Simply Reem www.simplyreem.com
Soni's Food for Thought http://sonisfoodforthought.blogspot.com/
Teaspoon of Spice www.teaspoonofspice.com
The Spicy RD www.eastewart.com/blog
The Wimpy Vegetarian http://thewimpyvegetarian.com
Vegetarian Mamma www.vegetarianmamma.com
You Made That? http://www.you-made-that.com/
Vegan Yack Attack http://veganyackattack.com

Penne with Chicken and Vegetables

If you visit me on a Wednesday evening, 8 out of 10 times,you will find me making Italian food.Pasta,spaghetti,linguini etc.Now don't ask me why,its something I wonder myself.I guess to celebrate 'midweek'!


I was first introduced to the art of cooking Italian food by my sister who is an excellent cook herself.She has learnt the traditional way of cooking authentic Italian from her mother-in-law who hails from Italy.Using her basics,I've come-up with some versions that I would like to share.

This is a delicious and a very colorful recipe.The use of red,yellow and orange peppers with carrots and peas enlivens the dish. I always mix a bag of multigrain pasta to my regular pasta to get more fiber and protein.You can use either.I got the idea of fennel seeds from the Hot Italian Sausage sold in the stores,and it does wonders in the flavor department!Instead of chicken mince you can use chicken or pork sausage.

For the vegetarian version you can basically use any vegetable that's in your fridge.Its equally delicious.


Penne with Chicken and Vegetables
Print this Recipe
Ingredients:


Penne pasta-3 cups
Chicken mince-1 pkt
Onion-1 big
Garlic cloves-4-5( crushed)
red, yellow and orange peppers-you will need half of each chopped
1 Carrot-chopped
Peas-1/4 cup
15oz can of crushed tomato-1
Extra Virgin olive oil-2 tbsp
Salt-to taste
Oregano-2 tsp
Fennel seeds-1 tsp
Red chilli flakes-1/2 tsp




Process:


Pasta:
Boil pasta according to the instructions.Make sure to salt your pasta nicely since that is the only way you can flavor the pasta.Reserve some of the cooking liquid.


Sauce:
In a pan, heat olive oil and add the chicken mince along with a little salt,crushed garlic, red chilli flakes and fennel seeds.Let it brown a little bit and then add the onions.Saute for about a minute and add all the vegetables.Add the crushed tomatoes, little water and the oregano.Mix well and let it boil on high heat.
Reduce the heat to medium and let it simmer until all the vegetables and chicken are cooked.Add 2 tbsp of the reserved pasta water to thicken the sauce.Add the cooked pasta and mix well.Drizzle with some olive oil and parmesan cheese.Serve hot!