How to make a Creamy Pumpkin Pasta.
INGREDIENTS: Serves 4-6
- 16 ounces of linguine
- 1 15-ounce can pumpkin puree
- 1 quart chicken or vegetable stock (4 cups)
- 2 cups water
- 1 large white or yellow onion, diced
- 4–6 cloves garlic minced
- 1 teaspoon rubbed sage
- 1/2 teaspoon crush red pepper flakes
- 8 ounces cream cheese
- 2 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 cup chopped walnut, toasted
- 1/2 cup chopped parsley
- salt, to taste
- pepper, to taste
INSTRUCTIONS:
- In a large pot add your pasta, pumpkin, chicken stock, water, onion, garlic, sage and red pepper flakes.
- Place the pot over medium-high heat.
- Stirring occasionally wait for the liquid to boil.
- When the liquid comes to a boil set your timer for 9 minutes.
- Let the mixture cook, stirring often.
- You’ll want to stir even more often as the cooking time gets closer to ending because you’ll have even less liquid in the pan.
- After the 9 minutes is up, test the noodles.
- If they are too firm, cook an additional minute or 2.
- Turn the heat down to low and stir in the cream cheese and Parmesan cheese.
- Stir until well combined.
- Remove from the heat and stir in your toasted walnuts and parsley.
- Season with salt and pepper to taste.
- Serve and enjoy!
Click to rate this post!
[Total: 0 Average: 0]