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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Ingredients:
3 cloves garlic, peeled and crushed |
1 onion, peeled and finely chopped |
1 tablespoon olive oil |
1 lb pumpkin pie filling, peeled seeded and diced (use one pumpkin about 1 3/4 lb.) |
8 ounces strong vegetable stock |
2 tablespoons parsley or 1 teaspoon dried parsley |
4 ounces single cream |
1/4 teaspoon ground nutmeg |
1 pinch salt |
1 pinch ground black pepper |
pasta, freshly cooked,to serve |
Directions:
1. Gently fry the garlic and onion in the oil for 3 or 4 minutes.
2. Do not allow them to burn.
3. Add the pumpkin and vegetable stock and bring to the boil.
4. Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender.
5. Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning.
6. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.
7. Pour over the pasta and serve immediately.
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