Pasta with pumpkin sauce brings out the best of the harvest.
Ingredients
3 cloves garlic (peeled and crushed)
1 onion (peeled and finely chopped)
1 tablespoon olive oil
1 pound pumpkin (or butternut squash, peeled and cut up)
1⁄2 pint broth (vegetable broth)
2 tablespoons parsley (frehs leaves, chopped, or 1 teaspoon dried)
1⁄2 cup cream (light cream)
1⁄4 teaspoon nutmeg (ground)
1 pinch salt
1 pinch pepper (ground)
Instructions
Gently saute 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 about 15 minutes, stirring occasionally, until pumpkin is tender.
Break up the pumpkin by beating it with a wooden spoon or a masher, 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.
Serve immediately.
Yield
4 servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Notes
Use one pumpkin about 1 3/4 lb to obtain a yield of 1 lb flesh.
This sauce can complement pumpkin ravioli.
Source
easy, simmer
sauces, condiments, seasonal
American food recipes
Food in U.S.A.
Food in U.S.A.