Pumpkin Sauce For Pasta
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 3 clove garlic, peeled and crushed
- 1 onion, peeled and finely chopped
- 14.79 ml olive oil
- 453.59 g pumpkin pie filling, peeled seeded and diced (use one pumpkin about 1 3/4 lb.)
- 226.79 g strong vegetable stock
- 29.58 ml parsley or 4.92 ml dried parsley
- 113.39 g single cream
- 1.23 ml ground nutmeg
- 0.25 ml salt
- 0.25 ml ground black pepper
- pasta, freshly cooked,to serve
directions
- Gently fry the garlic and onion in the oil for 3 or 4 minutes.
- Do not allow them to burn.
- Add the pumpkin and vegetable stock and bring to the boil.
- Cover and simmer over a medium heat for 15 minutes, stirring occasionally, until the pumpkin is tender.
- Break up the pumpkin by beating it with a wooden spoon, and stir in the parsley, cream, nutmeg and seasoning.
- Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.
- Pour over the pasta and serve immediately.
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Reviews
-
I'm not a big pumpkin fan but I'd tried a very similar sauce in a favorite local restaurant. This was just as fantastic - an excellent and unique alternative to tomato, pesto or alfredo when they get "old". The sweetness is just subtle enough, and it even tasted good cold when the stragglers got to the table! :)
RECIPE SUBMITTED BY
Dancer
Guelph, 0