Persimmon Pasta Sauce with Zoodles recipe ~ Fall into this Autumn Dish

It’s that time of year when the weather gets nippy, air brisk and the color orange is noticeable everywhere you go.  I love the Autumn (or Fall) season and use this as my opportunity to expand my palate and try new combinations, which brings me to pasta and sauces–my ultimate comfort food.  I was jonesin for a sweet and savory pasta dish without the guilt of a carb and refined sugar overload.  So, instead of adding sugar, I added a super sweet, nutritious persimmon instead!  This was a great addition to the pasta sauce. It added a fresh autumn sweetness and a comforting reminder that even though the cold months are upon us, it’s still very possible to enjoy fresh, plant based dishes.  For lack of a better term, I’ll call this a ‘recipe’ but it’s really just one of those at home creative culinary moments–don’t you love those?  Maybe next time you have a hankering for a tomato based pasta sauce you’ll consider sweetening the deal with a little persimmon? 

Ingredients:

1 Large zucchini

1/2 ripe persimmon (or a whole one–why not?)

1/4 cup chopped onions

2 cups or more of Marinara sauce

Herbs/spices to your liking (or none at all)

How I made it:

I did a quick sauté of my onions along with a few of my favorite pasta sauce herbs (parsley, oregano, pepper).  Once my onions were translucent enough, I dropped in my gooey persimmon flesh and let that delicious natural jelly heat up till it caramelized.  Next I just added my marinara sauce to the mix and flavored it to my liking.  I used a contraption of some sort to make my zucchini noodles.  I like it, even though it takes up a lot of space for one simple task, but it is easier that using a vegetable peeler.  I tossed in my Zoodles to the skillet so everything would be nice and warm.  I wasn’t trying to “cook” the Zoodles, just make them warm and inviting.

I dressed the top with a little avocado and red pepper flakes and just revealed at the beauty of my creation.  My boys enjoyed the sauce over regular pasta noodles, while I enjoyed the warm, plump bite of the Zoodles.  I devoured the entire zucchini and left my table feeling satisfied, full and so proud of myself for trying something new.  Today we learned that persimmons aren’t all that bad when they’re not numbing your mouth 🙂

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