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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Perfect for fall. Adapted from Southern Living. Ingredients:
1 cup freshly grated parmesan cheese, divided |
1 lb rotini pasta, cooked |
1/4 cup butter or 1/4 cup margarine |
1 leek, diced |
1 celery rib, diced |
3 lbs peeled pumpkin, chopped |
1 (14 1/2 ounce) can chicken broth |
1/2 teaspoon salt (or to taste) |
1/2 teaspoon pepper |
1/8-1/4 teaspoon ground nutmeg (add this to taste; i am very sensitive to the taste of nutmeg) |
2/3 cup whipping cream |
Directions:
1. Toss cooked pasta and 1/2 cup parmesan cheese; set aside.
2. Melt the butter in a large saucepan over medium heat.
3. Add in the leek and celery; stir/saute until tender.
4. Add in pumpkin; saute 2-3 minutes.
5. Add broth; bring to a boil; cover, lower heat, and simmer for 20 minutes.
6. Add in salt, pepper, and nutmeg; stir to combine.
7. Process mixture in a blender until smooth (can use a stick blender); return mixture to the saucepan.
8. Add in the cream; cook over low heat and stir often until well heated.
9. Serve sauce over pasta; sprinkle with the rest of the cheese.
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