Saturday, October 20, 2012

Creamy Pumpkin Pasta with cauliflower

Yum. I have been dying to try pumpkin in everything and just haven't gotten around to it, well with all the pumpkins we have floating around here it has been easy this year.

4 garlic cloves, minced
about 2 tbs EVOO
1 head cauliflower cut into florets
1 cup vegetable broth
1 cup pumpkin puree
about 1/4-1/2 cup of heavy cream, or milk
1/2 cup or so fresh grated parmesan reggiano
salt and pepper,to taste
nutmeg, dash
Italian seasonings or fresh sage, 1/2 tsp dried -2 TBS fresh
1/2 lb-1 lb pasta

In a large skillet with a lid, heat oil and cook garlic about 4 minutes, then add cauliflower and toss to coat.
Add broth and bring to a boil, cover and cook about 15 minutes. Stir in pumpkin, cream, cheese and seasonings and warm through. Add Pasta and mix.

Then eat. Make sure you don't make too much of this or you will certainly eat to much. It was so delicious! I made sure I ate this alongside a HUGE serving of Autumn Harvest Salad.

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