Pumpkin Cream Sauce, Eat.Feed.Love Review and Exclusive discount code

There’s lots to talk about today.

This pumpkin pasta for one, courtesy Eat.Feed.Love’s taste club box. The Eat.Feed.Love’s taste club box and an exclusive discount code. My absence. Shutting down TPC. Moving to US. Moving to Dallas. 

My last post was from India; when I was still working on The Pink CakeBox, Chandigarh in India. Doing customized cakes. Then V got a job change and we decided that its best that I come back. You can read a little more about it here.

Its been a difficult decision. A lot of hard work went in establishing the business and it had finally started picking up with regular orders but with V’s MBA over and a new job for him in Dallas, it was time for me to move back. I do miss TPC- my clients, pushing myself to meet deadlines, pushing myself to get better with each order, the relief when an order was executed well and the joy when the positive feedback would come in the form of a call, message or a repeat order. Its been difficult letting all that go. But I will always cherish the last one year for what it was. There were a lot of struggles- countless sleepless nights working on an order, tense moments before getting the client’s feedback, tears cried over a cake that did not meet my expectation, frustrations over difficult clients and though at the time all of it made me feel like quitting- now when I look back I think it all added to the experience. And if given a chance I would love to do it all, all over again.

The past few months I had been busy packing, coming to US, unpacking, then packing again, moving and unpacking again.

We have finally moved to our new apartment and now with the kitchen more or less set, I have been getting busy again in it. Which means I will be back to blogging. I thought it would be easier, since I missed blogging but I did not anticipate that I have forgotten how to. There are so many elements that go into food blogging- for one cooking.  I had the luxury of a cook in India so hardly ever cooked the last one year plus. Two, Styling (which means using different plates than you originally cooked the items in it- which in turn means more clean up). Three, Shooting. I had been taking pictures of my cakes but it was mostly pointing the camera and shooting since I hardly ever had time to do anything more. Never bothered too much with correcting the light, using reflectors and diffusers. Never had the time to.  Four, Editing and then writing. I have been trying to blog this recipe for the last three days!

I am still a little rusty but I am glad I had the Taste Club box to push me to start experimenting in cooking again.

Also, those who left messages on recipes asking for clarifications, I apologize for the delayed responses. I am slowly answering all the queries that came during the time I wasn’t blogging, and I thank you for understanding if I did not get to your query in time.

When I was in India, I had read about Eat.Feed.Love and their tasting box. It intrigued me and the moment we moved to Dallas I decided to subscribe to the box.

Eat.Feed.Love’s Taste Club is a monthly subscription box filled with specially curated artisan ingredients and recipes using those ingredients. The boxes are shipped from Canada and are priced at $39.95/month or less if you choose a 3 month or 6-month subscription.

As  a reader of this blog you can save 50% by using the coupon code NoviceHousewife at checkout.

The box came with a small handwritten note and letter from Emily telling us about the box – the theme behind the ingredients and the charity they are working with for the month. Each ingredient was carefully packaged with recipe cards included that utilize the ingredients in the box.

Eat.Feed.Love Recipe Cards

Contents of the Taste Club Box

I tried almost all their recipes and except the coffee barbeque sauce have tried all the ingredients.

I love the infused oils that came and have been having my fun with them- dipping toasted bread in them, besides using them in the recipes that came along.

The pumpkin cream sauce recipe is a keeper. I had never used pumpkin for my pasta sauces but that is going to change. That is why I love taste boxes. They encourage to go beyond your known territory. Since you have the ingredient and the recipe, you have no choice but to try it. And you never know how much you end up liking a particular ingredient or dish.

Spicy Harissa Roasted carrots

The chocolate red wine cake was another revelation. Honestly, I do prefer my tried and tested chocolate cake recipe and though I found this cake a little dense and less sweet ( I used it with the 73% dark chocolate that came in the box), with whipped cream it tasted great. And the red wine does give the cake a lovely reddish hue. The cake also aged better- it was tastier the next day.

Red Wine Chocolate Cake

Today, I am sharing the recipe for the pumpkin cream sauce that came with the Eat.Feed.Love box. Remember you can get your own Taste Box for 50% off. Use the coupon code NoviceHousewife at checkout.

Pumpkin Cream Sauce with Linguine

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

A pumpkin cream sauce with a subtle cardamom and black pepper flavor

Serves: 4-6

Ingredients

for the cream sauce:

• 2 cloves of garlic, finely mashed or minced
• 2 tbsp olive oil (I used the wild mushroom and sage infused olive oil that I got in the taste club box)
• 1 small red onion (or ½ a big one) finely mashed
• 2 cups pumpkin puree (or 1 15 ounce can of pumpkin puree- not pumpkin pie filling)
• ½ cup whipping cream
• ¼ cup or more reserved pasta water
• fleur de sel and cracked pepper, to taste
• ¼ tsp ground cardamom ( I used freshly ground cardamom)
• ½ lb fresh pasta of your choice (I used linguine)
• ¼ cup crumbled feta cheese

Instructions

1. Using the flat blade of chef's knife drag and press the fleur de sel over the garlic/onion mixture.
2. In a large nough pot, bring water to a boil. Add salt and oil.
3. Meanwhile, in a pan add the infused olive oil and heat over medium heat. Once the oil is hot add the garlic,onion, salt mixture and cardamom powder and black pepper. Saute for 3-4 minutes, until softened.
4. Once the pasta water starts boiling add the pasta and cook till al dente. Drain and reserve 1 cup salted pasta water. Coat the pasta with olive oil
5. Add the pumpkin puree, whipping cream and ¼ cup reserved pasta water to the cooked onion mixture pan. Add more pasta water, if required. Add the pasta and toss in pumpkin sauce to coat.
6. To serve, sprinkle feta cheese on top and some more infused olive oil for good measure. Garnish with fresh parsley.

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Disclaimer: The views expressed in this post are entirely my own and I have not been compensated for this post or for the box. As a good measure Eat.Feed.Love is providing a 50% discount code for readers of The Novice Housewife. To avail discount enter coupon code NoviceHousewife at the time of checkout.