A look inside my heart and life as I journey through faith, marriage, parenting, cooking, crafting and more.
Monday, January 31, 2011
Pumpkin Pasta
Pumpkin Pasta
This is my take on Rachael Ray's pumpkin pasta. My version is healthier yet still tastes delicious!!!!! 1/2 tsp of dried sage could be added to or substituted for the thyme, but I was out. Add salt and pepper to your taste, but the broth added enough salt for me.
-1 lb whole wheat linguine or fettucine, cooked al dente
-1 onion, chopped
-4 cloves garlic, minced
-1 cup chicken broth
-1 (15-ounce) can pumpkin puree
-1 bay leaf
-1 Tbsp brown sugar
-1/4 tsp cayenne pepper
-1/2 tsp dried thyme
-1/8 tsp cinnamon
-1/8 tsp nutmeg
-1/2 cup fat-free half and half
-salt and pepper to taste
Saute onion over medium heat until soft (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Stir in chicken broth, pumpkin, bay leaf, brown sugar, cayenne pepper, thyme, cinnamon and nutmeg. Reduce heat to medium low and simmer 5 to 6 minutes to thicken. Stir in half and half and heat through. Add pasta into the hot pan of sauce and continue to cook until the noodles absorb the sauce (about 2 minutes).
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment