Whenever I get pumpkin, I cook it all at once. I'll boil some, roast some and then puree what I don't use straight away. I'll pop the pureed pumpkin into 1 cup serves into the freezer and freeze the roasted pieces. Besides using it for cakes and muffins (as a hidden vegie for the kids) and savoury dishes (ie pasta, pizza toppings etc), I'll use the pumpkin for soup.
The last piece of pumpkin I bought wasn't very big so by the time I used the amount I needed for my Coconut Curry Soup, I didn't have enough for the freezer, so I thought about using it for a pasta sauce. I'm not sure if I read it in a magazine or dreamt about it, but either way, it was delicious. Very easy and very tasty. A very quick lunch or dinner.
Pasta with Pumpkin Sauce & Walnuts
- pasta, cooked as per manufacturer's instructions
- 1/2 quantity of mashed/pureed pumpkin, per person
- parmesan cheese
- dash of cream
- salt & pepper
- walnuts, chopped finely
- Place pumpkin, parmesan, cream, salt and pepper in a sauce pan and warm through (or zap in the microwave).
- Place walnuts in a dry pan and heat through.
- Toss pumpkin sauce through cooked pasta and top with chopped walnuts.
Wow...I love how easy this is and it looks to be heavenly! :)
ReplyDeleteYou rock Anne. I've been meaning to try something like this, with leftover soup. You know I never thought about freezing roasted pumpkin pieces even though I freeze soup.
ReplyDeleteI remember you saying that you use a lot of pumpkin. I've never seen pumpkin sauce on pasta but it looks easy enough to make.
ReplyDeleteOK you totally got me with this one. Yum Yum and YUM! xx
ReplyDeleteThis looks like a tasty dish and a great way to sneak in some good nutrients. I make a similar version but mine includes chicken broth and gouda cheese. I'm going to try your version sometimes soon.
ReplyDeleteI found your post via Whipperberry's Friday Flair Party.
This looks so delicious and yummy!! Rachel x
ReplyDeleteI just bought the ingredients and are going to attempt this tonight. I always go overboard adding ingredients. I'll probably ruin the gorgeous simplicity :)
DeleteYum....looks delicious....and I love the hint on freezing roasted pumpkin...I don't know why....but Id never thought of that...doh.
ReplyDeleteMardi x
I am keeping this recipe in mind for when I get to harvest my own homegrown pumpkins.
ReplyDelete