Pumpkin Pasta

11 ingredients
9 steps

Ingredients

  • 1 cup freshly grated parmesan cheese, divided
  • 1 lb rotini pasta, cooked
  • 14 cup butter or 14 cup margarine
  • 1 leek, diced
  • 1 celery rib, diced
  • 3 lbs peeled pumpkin, chopped
  • 1 (14 1/2 ounce) can chicken broth
  • 12 teaspoon salt (or to taste)
  • 12 teaspoon pepper
  • 18-14 teaspoon ground nutmeg (add this to taste; I am very sensitive to the taste of nutmeg)
  • 23 cup whipping cream

Directions

  1. 1
    Toss cooked pasta and 1/2 cup parmesan cheese; set aside.
  2. 2
    Melt the butter in a large saucepan over medium heat.
  3. 3
    Add in the leek and celery; stir/saute until tender.
  4. 4
    Add in pumpkin; saute 2-3 minutes.
  5. 5
    Add broth; bring to a boil; cover, lower heat, and simmer for 20 minutes.
  6. 6
    Add in salt, pepper, and nutmeg; stir to combine.
  7. 7
    Process mixture in a blender until smooth (can use a stick blender); return mixture to the saucepan.
  8. 8
    Add in the cream; cook over low heat and stir often until well heated.
  9. 9
    Serve sauce over pasta; sprinkle with the rest of the cheese.

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