Ingredients
Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots (or onions), finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and
combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium
low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
This is definately a far cry from Elly Mae viddles!
ReplyDeleteI have two good friends who are vegitarians. When I go to their home, we are always coming up with dishes that we both can be satisfied with, since my middle name is Atkins.
The chicken stock can easily be substituted with the mock chicken seasoning, which btw is very tasty.
Add some accenting dishes to accompany this festive pasta and voila, a seasonal sensation of semolina surprise!
This is omnometry of brilliant proportion. Never heard of something like this
ReplyDelete