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Pumpkin Pasta

NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sherry's Pasta for a look at a fall pumpkin dish.

Posted: Oct. 19, 2017 1:34 PM
Updated: Nov. 7, 2017 6:57 PM

MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sherry's Pasta for a look at a fall dish. 

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Serves 2-3 adults

Ingredients:

Honey Crisp Apples “Earth and Sky Farms” RVGCM

Butter

Fresh Sage Leaves and Pumpkin Spice

Adele’s Apple and Chicken Sausage

Vege Broth

1 pkg of Sherry’s Pasta Pumpkin Pasta (RVGCM)

By Georges Feta Cheese (RVGCM)

Walnuts (RVGCM)

 

Directions:

Peel and Slice up 3 honey crisp apples into bite size pieces. Sauté in a pan with ½ cup of butter till tender. 

Add 3 sage leafs/ pepper/ and a ¼ tsp of Pumpkin Spice.

Cut up 2 Adele’s Apple and chicken sausage and add to the Apples. Sauté and add ½ cup of vege or chicken broth.

Boil water and add salt.  When it boils add 1 pkg of Sherry’s Pasta Pumpkin Fettuccine.  Cook for 1 minute.  Strain and add to the pan.

 

Pour all into large bowl and mix.

Crumble on top ½ to 1 cup of By George Feta cheese.

¼ cup of coarsely chopped Walnuts.

 

Serve and enjoy!

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