Stuffed Monster Heads
Pasta with Savory Pumpkin Sauce
I love pumpkins. They adorn my front stoop. There are piles of them everywhere around my house in the fall. Gradually, they disappear. The neighborhood ruffians don't even get a chance to lay their hands on them. They disappear into my freezer, into jars of sweet and savory preserves, into pies and other baked goods, and into marvelous savory dishes like this one. This garlicy pasta sauce really highlights the marvelous flavor of pumpkin and will delight you with its brilliant color. Use a savory vegetable broth in place of the chicken broth for a delightful vegetarian dish.
2 tablespoons butter
2 tablespoons olive oil
2 medium chopped onions
2 large chopped orange bell peppers
4 minced garlic cloves
1 cup pumpkin puree
3 cups chicken stock
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
1 pound cooked pasta
6 tablespoons grated Parmesan cheese
Melt the butter and olive oil in a large heavy skillet over medium heat. Add the onion and saute for five minutes. Add the peppers and continue to cook until the onion is soft and translucent. Add the garlic and cook for two minutes more. Mix in the pumpkin and chicken stock. Cook for five minutes, then add the heavy cream and nutmeg. Simmer for ten minutes. Adjust the seasoning. Toss the pasta with the sauce and place on individual serving plates and sprinkle with the parmesan cheese.
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