Friday, February 28, 2020

Pumpkin Pasta in a Parmesan Garlic Sauce

We were walking through the grocery store when we saw the most interesting display of squash.  So many different kinds of squash! What did they all taste like?  How did you prepare them!  We took a chance and picked out a few different (new to us) varieties and we went home to research!  This recipe is the result of that grocery trip!   It is good and we have had made this a few times since that first time!

Pumpkin Pasta in a Creamy Parmesan Garlic Sauce

1 squash- kabocha works well
1 TVs olive oil
Salt and pepper to taste
1 1/2 cup heavy whipping cream
2 tsp minced garlic
1/2 cup grated Parmesan cheese
8 oz pasta
1/12 cup fresh spinach leaves.

1.  Preheat oven to 400°
2.  Cut the squash in half and remove seeds.  Peel the squash.  
3.  Cut the flesh of the squash into bite sized pieces.  Transfer to a baking dish.  
4.  Drizzle with olive oil and too with salt and pepper to taste.
5.  Roast squash at 400° for 40 minutes, stirring the squash after the first 25 minutes.
6.  Cook pasta as directed on the packaging.
7.  In a medium sauce pan add 1/12 cup heaving cream and garlic.  Allow to simmer for about 20 minutes or until slightly reduced.   
8.  Add 1/2 cup Parmesan cheese to milk and garlic in sauce pan.  Stir.
9.  In a large bowl add cooked pasta, spinach, pumpkin/squash and garlic sauce.  Stir until well combined.
10.  Serve immediately.   Garnish with Parmesan cheese.

This recipe takes time.  It is not overly labor just takes time to wait for your items to simmer and roast.  But the taste is well worth it!!!  

I hope you enjoy this recipe!  We have certainly enjoyed the taste in our kitchen!

For more recipes visit my recipe page!

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