If you don't like rich, flavourful food, well, I'm sorry for that too.
If you don't like easy pasta dinners, then you're nuts.
Ingredients:
1/2 cup sundried tomatoes
200g pumpkin, cut into small cubes
1 cup stock
200ml cream (I used light.. )
pepper
fresh basil leaves
penne pasta
Method:
1. Put the pumpkin in a tray and spray with oil. Bake in preheated, fairly hot oven (200-210C) for 15-12 minutes until cooked. I was in a hurry and threw them under the grill/broiler for a few minutes each side.
2. Prepare pasta according to packet directions.
3. Meanwhile, simmer chopped sundried tomatoes in the stock about 10 minutes until plump. After 5 minutes, add the cream and pepper.
3. Add pumpkin to cream mixture, and tear basil leaves over. Stir to mix.
4. Pour over the pasta.
Yummy, yum, yum!! I want to make this, but pretty sure the cream (even light) would be a killer on my weight watchers!!
ReplyDeleteJust stumbled upon your blog- hello fellow Veggie!
ReplyDeletei have to say this looks and sounds wonderful. i love pumpkin, and LOVE sundried tomatoes. Will definitely be giving this one a try!
Why hello yourself! Glad you found me :) pumpkin is definitely my favourite veggie, I would probably eat anythin if it contained pumpkin!
ReplyDeleteTalia - you could make it without the cream! Do it, I dare ya ...
Why hello yourself! Glad you found me :) pumpkin is definitely my favourite veggie, I would probably eat anythin if it contained pumpkin!
ReplyDeleteTalia - you could make it without the cream! Do it, I dare ya ...
Just stumbled upon your blog- hello fellow Veggie!
ReplyDeletei have to say this looks and sounds wonderful. i love pumpkin, and LOVE sundried tomatoes. Will definitely be giving this one a try!
Bad day to read this... (Day two of juice cleanse. Now all I want is freaking delicious creamy pumpkin pasta)
ReplyDeleteThis would be soooo good with semi dried tomatoes subbed (I like them because they are a little sweeter, softer and less tangy! :)
ReplyDeleteYes, absolutely! The sauce just wouldn't have the same depth of flavour, but there would be juicy little plump morsels of goodness... a great tradeoff :)
ReplyDeleteWas morish tonight with semi-sun dried tomatoes, snow peas and pinenuts..can't have it too often though as I couldn't stop once I started, thank you x
ReplyDeleteOh dear lord, I want it now! Glad you liked it!
ReplyDeleteThis is beautiful! I made it for dinner tonight with fettuccine, added a garlic clove, and a cashew cream sauce to replace the cream. Yum!! Thank you x
ReplyDeleteOh cashew cream sauce! That's super clever. Glad to hear you enjoyed it!
ReplyDelete