I had some leftover pureed pumpkin in the fridge, along with some dairy products that needed to be used, so I thought I'd see what I could come up with. (Canned pumpkin would work fine, just be sure it is NOT pumpkin pie filling!) I didn't measure anything, so I can't give you the exact recipe. I just added stuff to the pumpkin I had left until it looked like the consistency I wanted. Then I tossed it with some pasta and voilĂ ...total deliciousness!
First, I put some pasta on to boil. (I had some rigatoni in the pantry, so that's what I used. It went really well with the sauce.) While the pasta was cooking, I basically just dumped the pureed pumpkin in a saucepan and added some heavy whipping cream and fat free half & half until it was the consistency I wanted. Then I heated it over medium heat until hot, and stirred in some shredded Parmesan, crumbled bacon, garlic powder, salt, pepper and a little pasta water.
Once the pasta was done, I just had to drain it and toss it with the sauce. Oh yeah, this is important...I tossed a few diced roasted almonds on top for garnish too. (You don't want to leave those out...sooooo good!!)
Last, but not least, I toasted bagel (that needed to be used) and spread with some pesto (also from the fridge) on it, and I had a yummy meal in just a matter of minutes! The only bad thing was that I just made enough for one meal, so there weren't any leftovers. Next time, I'll make a bigger batch!
Hope all is well with you my friends. Get out there and enjoy this lovely fall weather if you can.
Blessings,
--Faithy
This sounds awesome, and since I have been talked into two months of pumpkin desserts this year (instead of the one month last year) I frequently have a partial can left in the fridge lately. Gotta try this one.
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