Wednesday, November 10, 2010

Pumpkin Pasta Sauce

This was my version of the pumpkin pasta recipe on the Jaime Oliver site.

This has a very mild flavor. You could make it without the wine, but I would substitute apple, orange juice or stock for more flavors. You could also add a pinch of cinnamon; I just prefer to have a very savory taste myself.
  • ½ small Pumpkin cooked (about 1 & 1/2 C)
  • 1/3 cup Dry white wine
  • 1 whole roasted garlic *
  • Salt
  • Fresh Basil (4-5 leaves)
  • 2-3 T milk/cream
  • 2 T butter

 Blend the first 5 ingredients in the blender add milk as needed to get desired consistency, pour into sauce pan heat and add butter. Cook until heated through (do not boil).

Mix with favorite cooked pasta and veggies.

NOTE: As this sauce is just heated through and not boiled, it is not reccomended that you serve this to children as the alcohol will not have cooked off.

*(to roast garlic, cut top off, pour olive oil over/in, wrap in foil and bake at 350 for 20 minutes).

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