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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese! Ingredients:
1 small onion, finely chopped |
2 garlic cloves, minced |
2 tablespoons butter |
2 cups pumpkin puree |
2 cups chicken broth, made from bouillon |
1/4 cup heavy cream |
1/2 cup sour cream |
1/4 teaspoon nutmeg |
1 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons fresh parsley, minced |
1/4 cup romano cheese, shredded |
1 lb penne or 1 lb rotini pasta |
Directions:
1. In a large skillet, saute 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.
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