Monday, December 3, 2012

Creamy Pumpkin Pasta

  • 1 lb whole wheat penne
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 1 cup pumpkin puree, depending on your personal taste
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup milk, more if you like a thinner sauce
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup parmigiano reggiano, I used about 2 cups, we like cheese! You can also use Parmessan
  • 1 tsp pepper flakes, optional.

  1. Cook pasta according to box instructions.
  2. In a large skillet heat the oil over medium to high heat. Add the garlic and cook for 30 seconds, just until fragrant. Add the pumpkin puree, vegetable broth and mix through. Add heavy cream, milk, nutmeg and salt and cook over medium heat stirring occasionally for about 5 minutes.
  3. Add the the cheese and pepper flakes if using. Stir, turn off heat and incorporate the pasta. Serve with some extra cheese and pepper flakes.

Note: Serves 6

Original Recipe: Related Posts Plugin for WordPress, Blogger...


Post a Comment