Perfect Pumpkin Pasta Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I found this recipe somewhere on the internet and it sounded good. I haven't made it yet but I thought I'd share it. =) The rich texture of pumpkin makes a great alternative to tomato sauce, served over whole wheat or gluten free pasta for a main dish. Ingredients:
2 (15 ounce) cans pumpkin |
1 cup vegetable stock (strong) |
1/2 cup heavy cream (or non-dairy creamer) |
3 garlic cloves |
1 onion, finely chopped |
1 dash nutmeg |
1 dash salt |
1 teaspoon olive oil (approximately) |
Directions:
1. Sauté 3 cloves of crushed garlic and one finely chopped onion in olive oil until clear.
2. Add 2 cans pumpkin (or one pound cooked fresh pumpkin) and 1 cup of very strong vegetable stock and bring to a boil.
3. After five minutes, add 1/2 cup heavy cream or nondairy milk and a dash of nutmeg and salt.
4. Whisk until smooth, then pour over whole wheat pasta and garnish with grated cheese.
|
|