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.
-Rita
p.s someone asked where we got the oatmeal muffin mix earlier, it's from Whole Foods
1 comment:
I just made pumpkin gnocchi w/ pumpkin cream sauce, and it was so good! I used coconut milk for the heavy cream. :)
Post a Comment