Often I walk to the refrigerator and am faced with a random selection of ingredients. Today is no exception. I have frozen cubes of pumpkin from last October that need to be cooked. I once thought that the only thing pumpkins were good for was jack-o-lanterns and pie, but today they are going to be base for a pasta sauce.
My philosophy of cooking involves a lot of substitutions. I often make a recipe with pumpkin and then the next time I will substitute squash, zucchini, or any other pumpkin like decoration that usually serves as a fall decoration. If it has flesh like a pumpkin cook it like a pumpkin!
Pumpkin Pasta Sauce
3 cups pumpkin ( fresh or from a can)
3 tbs butter
1 tbs Italian seasoning (fresh herb substitute- basil, thyme, oregano, chives- 4 tbs)
2 tbs plain yogurt
1/4 cup Parmesan cheese
1 cup cream of mushroom soup ( from a can or homemade)
1 tbs lemon juice
1 tsp balsamic vinegar
1/4 cup green onion (chopped)
1/4 cup sun dried tomatoes
Place all of the ingredients except the yogurt in a sauce pan and simmer until the pumpkin is tender and falls apart. When it is done cooking stir in the yogurt. Serve over pasta.
My philosophy of cooking involves a lot of substitutions. I often make a recipe with pumpkin and then the next time I will substitute squash, zucchini, or any other pumpkin like decoration that usually serves as a fall decoration. If it has flesh like a pumpkin cook it like a pumpkin!
Pumpkin Pasta Sauce
3 cups pumpkin ( fresh or from a can)
3 tbs butter
1 tbs Italian seasoning (fresh herb substitute- basil, thyme, oregano, chives- 4 tbs)
2 tbs plain yogurt
1/4 cup Parmesan cheese
1 cup cream of mushroom soup ( from a can or homemade)
1 tbs lemon juice
1 tsp balsamic vinegar
1/4 cup green onion (chopped)
1/4 cup sun dried tomatoes
Place all of the ingredients except the yogurt in a sauce pan and simmer until the pumpkin is tender and falls apart. When it is done cooking stir in the yogurt. Serve over pasta.
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