not quite seattle related...
...but i had to share this yummy pumpkin pasta sauce recipe! I followed some of the comments and added red bell pepper and substituted the soy milk powder thing for soy creamer. Next time maybe we will try adding curry powder.
the ingredients
the final product (with the addition of trader joe's meatless meatballs)
posted by laura. @ 10:33 AM
2 Comments
2 Comments:
laura,
this recipe is very similar to our recipe for pumpkin pasta. we add red pepper flakes for heat and also a small amount of cream cheese (soy can be used) or mascarpone cheese to make the sauce a little thicker.
we are trying some variations out this weekend...we will let you know!
yours looks yummy!! :)
this is my new, and improved, pumpkin pasta recipe. so here it is, by request...
The Great Pumpkin Pasta (K.Gambino)
1 pkg. (16 oz.) cannolicchi pasta, uncooked
1 pkg. (8 oz.) mascarpone
1/2 cup grated pecorino romano
1/2 cup (1 stick) butter
1/2 cup light cream
1 cup canned pumpkin
small handful of fresh sage, sliced thin
small handful of fresh parsley, sliced thin
1/2 tsp. red pepper flakes
1/2 tsp. ground cinnamon
Ground nutmeg to taste
salt and fresh ground pepper to taste
COOK pasta as directed on package.
MEANWHILE, melt butter in large saucepan over low heat. Add sage and saute for 1 minute; do not burn the sage. Add mascarpone, pecorino romano and light cream. Heat until mascarpone is melted, stirring frequently. Add pumpkin, spices and parsley; cook until heated through, stirring occasionally. Remove from heat and add salt and pepper to taste.
ADD pasta; toss lightly. Serve topped with additional pecorino romano, if desired.
Makes: 8 servings
ENJOY!
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