Thursday, June 21, 2012

Pumpkin Pasta Sauce

Pumpkin Pasta Sauce
  • 1/4 c. butter
  • 1 medium-sized shallot or small onion, minced 
  • 3 cloves garlic, minced
  • 15 oz. pumpkin puree
  • 3/4 c. chicken stock
  • 3/4 c. milk
  • 1/3 c. parmesan cheese
  • salt to taste
  • black pepper to taste
  • 1/8 t. nutmeg
  • 1/4 c. diced parsley
  • Dash of cinnamon

1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender.

2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk, salt, pepper and nutmeg. Stir to combine. Slowly add parmesan and stir until melted. Then simmer over low heat for about 5 minutes. Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta.

This is more of a fall flavor dish, but I love to enjoy fall any time of the year.

No comments:

Post a Comment

Thanks for commenting on Design Morsels.