Even though our thanksgiving was more then a month ago there have been so many yummy pumpkin related recipes on the blogs I wasn’t able to help myself from buying a can of pumpkin. A big can. Sadly it is now gone but not before I made two batches of muffins, pumpkin oats and this vegetarian pasta.
Between the whole wheat pasta, walnuts, pumpkin and Parmesan cheese the end dish had a delicious nutty flavour. The nuts themselves brought the texture and leftovers were amazing fried in a little butter the next day. The picture above is only half of what I ate as I went back for seconds.
(serves 4)
1 tablespoon olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium zucchini, cut lengthwise then in 1/4″ half moons
salt and pepper
1 cup pumpkin puree
1 cup chicken or vegetable stock
1/2 cup skim milk
3 tablespoon fresh parsley, minced
1/4 cup walnut pieces, toasted
360g or 4 servings whole wheat macaroni
Parmesan
Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften – about 5 more minutes. Add pumpkin and stock and stir to combine into a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish. Simmer for five minutes then taste for seasoning you will probably need more salt then you think. Toss with macaroni and serve with grated Parmesan, and remaining walnuts and parsley.
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Butternut Squash Macaroni and Cheese
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{ 1 comment… read it below or add one }
I love using pumpkin in savory dishes.