Thursday, January 14, 2010
Pumpkin Cream Sauce
I had some leftover pumpkin puree from the muffins so I found this recipe. I was truly surprised at how good it was. And really nice over tortellini. Zoe ate it up and I loved it. Go on try it.
3 cloves garlic, minced
1/2 onion, diced
2 tbsp olive oil
1/2 cup vegetable broth
1/2 cup milk
1 1/2 cups pumpkin, canned or pre-cooked
1 1/4 tsp sage
salt and pepper to taste
1/3 cup finely chopped walnuts or pine nuts (optional)
If using fresh pumpkin, rather than canned, puree in a blender first until smooth.
In a medium-sized pot or large frying pan, sautee garlic and onion in olive oil 3-5 minutes. Reduce heat to low, and add broth, milk, pumpkin and sage. Stir gently to combine ingredients.
Allow to simmer until flavors are well combined, about 8-10 minutes. Add salt, pepper and walnuts or pine nuts, stirring to combine, then remove from heat.
Serve over cooked pasta and enjoy!