People never fail to shock me.
I’ve grown used to the comments and questions that I get when people ask what I do and I respond with blogger. At first it used to really annoy me/throw me off when I had just met someone and 30 seconds later they’re asking me how I make money/monetize things and think that all I do is bake something, take a few pictures and post it. I’m used to explaining how much work blogging actually is and all of the behind the scenes things that take up 80% of the work that you never even really see and I’m used to how incredibly rude it is for someone who’s known me for 30 seconds to start wanting a break down of how I make money, but yesterday at the market really topped the cake.
So I go to the same vendors at our local farmers market because I know their product, I trust their quality and I’m overall happy with everything. There’s vendors I know to avoid and it’s nice to know the people/farms I’m buying from.
There’s one stand in particular that I go to for organic cauliflower. He grows the most enormous, delicious cauliflowers I’ve ever seen, they’re 100% organic and super cheap. Basically all of the things I want in my vegetables. He grows and sells other things, but I always spread my money across many different vendors because I like supporting many rather than one.
So yesterday after I’ve paid, I’m turning around to leave and the owner just blurts out ‘So, like, do you just not work? Like how can you always have the time to come to the market on a Thursday morning?’
Never mind the fact that there’s approximately 1,000 people there on a Thursday doing their shopping as well and I don’t think he asked all of them, but I could have literally any job and have Thursday mornings free. I responded with no, I work. I work from home. He proceeded to ask what I did, I responded with blogger and then he was silent for a bit. Then he immediately asked how exactly I monetize that, how I make money and how it’s actually work/what I even do all day. I said I work 7 days a week, it’s an incredible amount of work and there’s various ways that I make money.
So I asked him what HE does all day, how HE makes money and how selling cauliflower is work and if that’s enough to pay HIS bills.
If he didn’t sell such delicious, inexpensive cauliflower, I wouldn’t buy from him anymore.
So please, darling readers, when you come across another blogger, don’t ask them how they make money within 30 seconds of meeting them. Maybe wait until you’ve actually gotten to know them as a person first. We’ll all appreciate it.
I got over it, went home with my groceries, ate lunch and then got back to work making and taking photos of this creamy pumpkin alfredo. In case you were wondering, the simple act of making something, setting up to shoot, shooting the photos, cleaning up afterwards and then editing the photos so I could write this today took about 3.5 hours. That doesn’t include writing, website back end maintenance, social media, planning and shopping for needed ingredients.
Luckily for me, I was so in love with this recipe (I had made it before but without bacon and decided it needed bacon) that I forgot how annoyed I was. It’s so creamy, dreamy and perfect. Normally I’m anti-alfredo. It’s too blah for me. It’s heavy and gloopy and weird and I’d much rather an actual cheese sauce or tomato based sauce, but that isn’t the case with this creamy pumpkin alfredo. No, this one is full of flavor:
Fresh roasted pumpkin (tastes WAY better than canned… but use canned if you must)
Skyr (Or greek yogurt or cream cheese)
and a little sage and bacon for extra oomph.
Guys, it’s so good. We all freaking LOVE it. My mom loved it sans bacon since she doesn’t eat meat, Mark and I were all over it with bacon and a pile of shredded sauteed brussels sprouts. I feel like italian sausage would also be super excellent cooked in to the sauce if that’s your thing. In fact, I know it would. ‘Cause I just remembered I did something sort of like that once.
Also, it went unpictured, but fried sage in butter makes ALL THE DIFFERENCE on top. Have you had fried sage before? Because you need to. It takes like 3 minutes so you don’t have an excuse not to. FRY SOME SAGE. And then top your creamy pumpkin alfredo with it. You will never be the same.
Happy Friday lovelies! Enjoy!
- 12 oz uncooked linguine (or whatever you want)
- 2 tbsp butter
- 3 sage leaves
- 1 small shallot, diced
- 1 tbsp flour
- 2 C whole milk
- 1 C pumpkin puree, fresh or canned
- ½ C plain skyr, greek yogurt or cream cheese
- ½ C grated asiago cheese
- ¾ tsp salt + more, to taste* see note
- 3-4 strips cooked and crumbled bacon, optional
- fried sage leaves, optional
- Make The Sauce:
- Heat butter in a medium pot over high heat. Once hot and melted, add the shallot and sage leaves. Reduce heat to medium and cook, stirring frequently, for 3 minutes. Add the flour and cook while stirring for 1-2 minutes to remove the flour taste.
- Slowly whisk in the milk until smooth then add pumpkin puree. Bring to a gentle boil, whisking constantly until mixture is thickened, about 5-7 more minutes.
- Remove from heat, add in cheese, skyr and salt. Allow to cool slightly then either transfer to a blender and blend until completely smooth or use an immersion blender. This is optional, but I prefer to have a super smooth sauce.
- Return sauce to pot and simmer for 5 more minutes or until thick like alfredo.
- While the sauce is finishing, bring a large pot of salted water to a boil and cook pasta until 1 minute shy of al dente. Reserve ½ cup cooking water, drain the pasta and add it to the sauce. Stir gently until the sauce is sticking to the pasta and it has finished cooking, about another 2 minutes, adding pasta water as needed.
- Adjust salt to your liking then serve warm with extra cheese, fried sage leaves and crumbled bacon.
That's your sweet spot. You don't want bland, under seasoned pasta.
I used spelt linguine because I LOVE spelt pasta. Use whatever you prefer.
Leftovers will keep okay for a couple of days. I don't recommend microwaves because I hate them, so I reheat mine on the stove in a pot with enough water to make the sauce creamy again. You can do the same thing in the microwave but it probably won't be as good. I'm a bit biased since I hate microwaves.
To fry sage, just heat some butter in a skillet, once hot add whole sage leaves and fry on both sides for like 2 minutes a side. drain on a paper towel. I use salted butter for this.
Need more pumpkin in your life? Click HERE for all of my pumpkiny goodness!
Or more carbs? HERE’S all the pasta recipes!