|
|
MAIN DISHES- PASTA-
vegetarian:
Creamy Pumpkin Pasta
|
Creamy
Pumpkin Pasta |
|
|
|
This dish is mild
and warming...
|
|
1
small |
|
onion, finely chopped |
|
|
2
cloves |
|
garlic, minced |
|
|
2
Tbs |
|
butter |
|
|
2
cups |
|
canned pure pumpkin puree |
|
|
2
cups |
|
canned chicken broth |
|
|
¼
cup |
|
heavy whipping cream |
|
|
½
cup |
|
sour
cream |
|
|
¼
tsp |
|
ground nutmeg |
|
|
1
tsp |
|
salt |
|
|
¼
tsp |
|
white pepper |
|
|
2
Tbs |
|
fresh parsley, minced |
|
|
¼
cup |
|
Romano cheese, shredded |
|
|
1
lb |
|
penne or rotini pasta |
|
|
|
|
toasted pumpkin seeds for garnish,
optional |
|
|
|
|
|
|
1 |
In a large
skillet, sauté the onion and garlic in butter,
over medium heat, until soft, not brown. |
|
2 |
Whisk in the
pumpkin, broth creams and seasonings to taste. |
|
3 |
Simmer 10
minutes, stirring occasionally. |
|
4 |
Meanwhile,
boil the pasta in salted water until al dente. |
|
5 |
Drain pasta
and stir into pumpkin, simmering 2-3 minutes
more until thick. |
|
6 |
Stir in
parsley and garnish with Romano, more parsley
and pumpkin seeds, if desired. |
|
|
|
|
PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "OK, my
picky eater was not crazy about this one, but the rest of us loved it!!
Go heavy on the Romano cheese for a richer taste."
-Blackwater, MO
|
|
