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Maple Pumpkin Pasta

Pumpkin Pasta

8 oz Brown Rice Pasta

1 lb Boneless Pork Loin Roast

    (Trimmed and cut into 1/2 inch strips)

Black Pepper

1 Tbsp. Olive Oil

1 Small Red Onion, cut into thin wedges

1 Cup Chicken Broth

1 Tbsp. Ground Sage

2 Tbsp. Great River Maple Cream

1/2 Cup Pumpkin (canned)

3 Tbsp. Reduced-sodium Soy Sauce

2 Cloves Garlic, minced

1/4 C (1oz) Blue Cheese, crumbled

Cook Pasta according to package directions, drain. Generously sprinkle the pork loin with black pepper. In extra-large skillet heat oil over medium-high heat and add meat and onion wedges to skillet.  Cook 4 minutes, stirring occasionally (until meat is slightly pink in center). Remove from skillet.  Add broth, ground sage, maple cream, pumpkin, soy sauce, and garlic to skillet. Bring to boil.  Stir in pasta and meat and heat through. Top servings with blue cheese.

Servings: 4 (1 1/2 C each)