Ingredients
-
1
-
2
-
2
-
2
-
2
-
1/4
-
1/2
-
1/4
-
1
-
1/4
-
-
-
-
-
Directions
Creamy Pumpkin Pasta, A delicious recipe for pumpkin that’s not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!, I might do it again but with tweaks. I feel that the chicken broth is watering it down. Though I halved the broth, it still ends up too broth-y. Flavor-wise its a little bland. I might add some red pepper flakes to give it a little kick, or maybe some sage as someone suggested. Yet my hubby and I both love pumpkin and Id like to try to make it better.
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Steps
|
1
Done
|
In a Large Skillet, Saute the Onion and Garlic in Butter, Over Medium Heat, Until Soft, not Brown. |
|
2
Done
|
Whisk in the Pumpkin, Broth, Creams and Seasonings to Taste. |
|
3
Done
|
Simmer 10 Minutes, Stirring Occasionally. |
|
4
Done
|
Meanwhile, Boil the Pasta in Salted Water Until Al Dente. |
|
5
Done
|
Drain Pasta and Stir Into Pumpkin, Simmering 2-3 Minutes More Until Thick. |
|
6
Done
|
Stir in Parsley and Garnish With Romano, More Parsley and Pumpkin Seeds If Desired. |
