Pasta With Creamy Pumpkin Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from The Washington Post, Nov. 14, 2007. Serve with steamed broccoli and feel free to toss some toasted, chopped walnuts on top. Haven't tried yet, but this sounds delicious - and healthy to boot! Ingredients:
1 (8 -10 ounce) package angel hair pasta |
1 medium shallot |
3 medium garlic cloves |
2 sprigs sage leaves |
1 tablespoon olive oil |
3/4 cup canned unsweetened pumpkin puree |
3/4 cup low sodium chicken broth |
1/2 cup low-fat milk |
kosher salt |
fresh ground black pepper |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, about 6 to 7 minutes.
2. While pasta cooks, mince the shallot and garlic; finely chop the sage.
3. Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
4. Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
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