Maybe its because we are at the tail end of Autumn that pumpkin is on my mind. I tried a delicious pasta dish recently in Degraves St that had a pumpkin sauce, so I tried to recreate this at home. So I started in the usual place (Google!) and found quite a number of recipes that might bear the right result. I went with the Coles online recipe and of course adjusted to suit.
Penne with Pumpkin Sauce
500g kent or jap pumpkin cubed
2 cloves garlic chopped
1/2 red onion chopped
1/2 handful sage leaves
2 cups chicken stock
To finish
400g pasta - any shape will do
3 rashers of bacon chopped
1/2 head broccoli broken into florets
salt/pepper
1/3 cup sour cream (optional)
Saute the garlic and onion in a little EVO and add the pumpkin and chicken stock and simmer until pumpkin is tender. Put pumpkin mixture, minus the extra stock in a blender and blend until smooth.
Cook pasta to directions, add broccoli for last 3 minutes.
In a pan, saute bacon, blended pumpkin and add sour cream. Dilute w excess stock if required. Add pasta and broccoli and mix together and serve with parmesan.
Bloody lovely
Penne with Pumpkin Sauce
500g kent or jap pumpkin cubed
2 cloves garlic chopped
1/2 red onion chopped
1/2 handful sage leaves
2 cups chicken stock
To finish
400g pasta - any shape will do
3 rashers of bacon chopped
1/2 head broccoli broken into florets
salt/pepper
1/3 cup sour cream (optional)
Saute the garlic and onion in a little EVO and add the pumpkin and chicken stock and simmer until pumpkin is tender. Put pumpkin mixture, minus the extra stock in a blender and blend until smooth.
Cook pasta to directions, add broccoli for last 3 minutes.
In a pan, saute bacon, blended pumpkin and add sour cream. Dilute w excess stock if required. Add pasta and broccoli and mix together and serve with parmesan.
Bloody lovely
