I'm Andrea, and this is my personal blog. Thanks for being here! I usually post on Fridays and Sundays, when I share something that makes me happy or a spiritual thought for the week. Sometimes I manage to squeeze in another post or two.

Feel free to leave a comment--I'd love to hear what you have to say! You can also reach me at teachmetowalk [at] hotmail [dot] com.

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Tuesday, November 15, 2011

Recipe Link: Pumpkin Pasta Sauce

I'm in lo-o-o-ove with this pumpkin pasta sauce recipe. I've made it twice in the last three weeks, which is a big deal for me. It's from Cooking During Stolen Moments, and I highly recommend that you click through and visit her--she has a lot of excellent recipes.

I tweaked the recipe in a few places. Here's the original recipe, with my "tweaks" in bold. If you just want the original, without my chicken scratches all over it, click through the link above.

  • 1/4 c. butter

  • 1 medium-sized shallot, minced (I used about 1/2 teaspoon onion powder instead--I don't like actual onions, so I don't keep them on hand.)

  • 3 cloves garlic, minced (The first time, I used 3/4 garlic powder instead. Use the fresh garlic if you like a stronger garlic flavor.)

  • 1 15 oz. can pumpkin puree

  • 1/2 c. chicken stock

  • 3/4 c. milk (I use whole milk--here are three articles on why: 123. I didn't have any milk on hand tonight, so I used extra chicken stock, and it turned out fine.)

  • 1 1/4 t. salt, more or less to taste (If you used extra chicken stock instead of milk, use less salt! You can always add more.)

  • 1/2 t. black pepper, more or less to taste

  • 1/8 t. nutmeg (DO NOT LEAVE THIS OUT. Just trust me on this one.)

  • 1/4 c. diced parsley (I used about 1 - 2 teaspoons dried parsley.)

    1. Melt the butter in a large skillet over medium heat. Add the shallot and garlic; cook for 2-3 minutes, until shallots are tender. (If you use onion powder and garlic powder, sprinkle them into the melted butter and let it cook for just under a minute. Don't let the powders burn.)
    2. Reduce heat to low and stir in the pumpkin puree. Cook for 2 minutes. Add the chicken stock, milk (or more stock), salt, pepper and nutmeg (Don't forget the nutmeg!). Stir to combine and simmer over low heat for about 5 minutes (I wanted the sauce to be a little more runny, so I added a little extra chicken stock at this point.). Taste and adjust the salt and pepper, if needed. Stir in the parsley. Serve over pasta. (Cheese ravioli is awesome. I used rainbow rotini the second time, and it was still pretty good.)

  • 1 comment:

    1. Yum! I am so into pumpkin right now and this recipe sounds fantastic! I will be trying it! Thanks for sharing.


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