Thursday, November 18, 2010

pumpkin cream pasta

We had some leftover heavy cream from the butternut squash gratin, so I decided to mix it with pumpkin to make a pasta sauce. It was very good, although it needed some salt, which we were out of when I made it.
Pumpkin Cream Pasta
serves 1
-1 serving (about 1/4 cup) of penne pasta
-handful of frozen peas
-pumpkin puree
-heavy cream
-about 2 teaspoons fresh sage
-salt and pepper
cook the pasta, adding in the peas about 2 minutes before it's done to thaw them. Drain. In a pan over low heat, combine the pumpkin puree and heavy cream at about a 1:1 ratio, then add more of either one to taste. Add sage, salt and pepper to taste. Stir in the pasta and peas and serve.
p.s someone asked where we got the oatmeal muffin mix earlier, it's from Whole Foods

1 comment:

Emily said...

I just made pumpkin gnocchi w/ pumpkin cream sauce, and it was so good! I used coconut milk for the heavy cream. :)