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Wednesday 9 November 2016

Pumpkin Cream Sauce with Cavatappi


This is a recipe I just made up last night.  I was making pumpkin pie from the pumpkins I grew and had some leftover cooked pumpkin and evaporated milk.  I was surprised on how tasty it was.  
Pumpkin Cream Sauce with Cavatappi
1 cup of fresh pumpkin, 1 in cubed
1/2 cup of evaporated milk
dash of nutmeg
dash of cinnamon
dash of ground cloves
dash of salt
1/2 teaspoon of red pepper flakes
1 tsp of minced ginger
a couple dashes of cracked black pepper
1/4 cup of Parmesan cheese
2 cups of Cavatappi noodles or other noodles
fresh grated Parmesan cheese, garnish
1. Steam the pumpkin for 10 - 15 minutes until really soft.
2. While the pumpkin is steaming get a pot of water ready to boil the noodles.
3. In a food processor blend the pumpkin and milk.
4. In a medium-large saucepan put the pumpkin mixture, nutmeg, cinnamon, cloves, salt, red pepper flakes, ginger,  black pepper and Parmesan cheese.
5. Gently heat on medium-low heat for 5 to 10 minutes.
6. When pasta is cooked drain pasta reserving a 1/4 cup of pasta water.
7. Put pasta and pasta water with pumpkin mixture in the saucepan and gently heat and coat pasta for 5 - 10 minutes.
8. Plate and garnish with freshly grated Parmesan cheese. 

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