Pumpkin Pasta

I have become exceptionally frugal in the last few weeks. I just can't afford to throw anything away. So, tonight when deciding what to cook for dinner, my first priority was what was in the fridge that needed to be used or it would get tossed. I came up with leftover feta from last weekend's pasta, leftover bacon from Sunday breakfast and leftover pumpkin from pumpkin biscuits. This may have been one of my best meals ever. It was so good! (this recipe makes 2 servings with a side or 1 big one if you're hungry like I was!)

Ingredients:

• 1/2 cup pureed pumpkin
• 1/4 cup unsweetened rice milk
• 1 tbsp olive oil
• 2 slices cooked bacon
• 1/4 cup diced onion
• 2 oz GF rice fettuccini noodles 
• 2 tbsp roasted pepitas
• sprinkle of feta cheese
• salt & pepper to taste

Heat olive oil in a sauce pan on med heat. Add onions, cook 5 min. 

Add bacon & cook until bacon is hot & onions are transparent

Add pumpkin puree & rice milk

Simmer on low heat while you cook the noodles according to package directions

Drain noodles & add to pumpkin mixture

S&P to taste

Toss well 

Serve topped with pepitas and feta

Pumpkin Biscuits

I started with the basic biscuit recipe on the package for Bob's Red Mill Biscuit Mix and added a few things. The insides stay moist so this would probably also work pretty well as muffins or a bread.

Ingredients:

• 1 1/2 cups Bob's Red Mill Gluten Free Biscuit Mix
• 1 cup canned or pureed pumpkin
• 1/4-1/2 cup rice milk or milk substitute
• 3 tbsp maple syrup
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 tsp Galangal (opt.)
• handful of roasted pepitas

Preheat oven to 350. Combine biscuit mix with pumpkin until crumbly. Add rice milk a little at a time, stirring until the dough is smooth but firm. Stir in spices and maple syrup. Drop spoonfuls onto greased cookie sheet and top with a few pepitas. Bake 25-30 minutes.