As the weather changes I find myself wanted comfort food more and more. Being vegetarian I can't just reach for meatloaf and mashed potatoes (nor do I want to) so I have to improvise. This recipe lent to me by my sister I made tonight for dinner and it was yummy and satisfying. The kids loved it too. I served it with a green salad, steamed asparagus and whole grain french bread.
Pasta with Creamy Pumpkin Sauce
1 onion finely chopped
1 stick unsalted butter
3/4 can of pumpkin (unsweetened)
1/4 teaspoon freshly ground nutmeg (powder will work too)
1 small carton light cream
2-3 tablespoons fresh chopped parsley
kosher salt and fresh ground pepper to taste
fresh grated parmesan
12 oz penne pasta cooked according to package directions
Saute onions and parsley in 1 stick of butter slowly until caramelized (about 15-20 minutes). Add pumpkin, salt and nutmeg. Continue cooking for 5-10 minutes. Add carton of cream, stir and simmer for 5 minutes. Toss pasta in sauce and serve with fresh ground pepper and parmesan cheese on top.
Bon Appetit!
1 comment:
Oh this looks so good.
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