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Pumpkin-Red Pepper Pasta



I had eaten a salad for dinner and watched too many episodes of some show; this was a midnight snack made from fridge odds and ends because I was too peckish and cranky to go to bed.


I happened to have cooked pumpkin in the fridge, but you could sub in canned pumpkin or boil half a sweet potato in the pasta water and use it in the place of the pumpkin.



1 serving of your favorite pasta (I never specify as I find pasta serving sizes very subjective)

1/2 cup cooked pumpkin

1/4 cup roasted red pepper pieces (jarred is fine)

1/4 cup grated Parmesan cheese

1 Tbsp unsalted butter


Cook your pasta in salted water according to the directions on the package.


While the pasta is cooking, place the pumpkin, red pepper and Parmesan in a blender. Blend together. The end result will be chunky.


Once the pasta is cooked, drain it, reserving a quarter cup of the cooking water. Add this to the blender and blend again until the mixture is smooth.


Add the butter to the pan in which you cooked the pasta and melt it over low heat. Add the pasta back into the pan and toss roughly with the melted butter.


Then, add some of the vegetable and Parmesan sauce to the pan and toss with the noodles, until they are generously coated with the sauce. Add more if needed.


You can use remaining sauce -- if any -- drizzled over steamed vegetables.

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