PENNE WITH PUMPKIN & CINNAMON SAUCE


COOKBOOK: The Essential Pasta Cookbook

Pumpkin in a pasta! Extremely unusual but very nice. Pumpkin and the cinnamon over all gave it a sweeter taste.

It was different but nevertheless very nice.

My preference would still be with a good flavoursome tomato based sauce but this was a nice change

Hope you enjoy

RECIPE

Serves 4

600g pumpkin, peeled and diced

500g penne

30g butter

1 onion, peeled and diced

3 cloves of garlic, chopped

1 handful of fresh parsley, chopped

1 tablespoon cinnamon

1 cup fresh cream

1 tablespoon honey

Parmesan cheese to garnish

Place the pumpkin in water and bring to boil, simmer for approx 18mins or until cooked. Drain and leave to the side.


In a frying pan, add the butter, fry the garlic and onion until onion is just golden in colour. Add the cinnamon, fresh cream, and parsley , honey and stir. Allow it to simmer for 5 mins before taking it off the heat. Add the pumpkin, combine well and leave to the side.

Heat the water in a deep pot and cook the penne and per the package instructions. Drain.

Place the pasta in a deep serving pasta bowl, add the pumpkin sauce, combine well. Sprinkle parmesan over the top. Allow it to stand for 5-10mins so it can absorb the juices. Now ready to serve.



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