Friday, August 19, 2011
Penne Pasta in Squash Sauce
This is adapted from a Rachel Ray cookbook. I absolutely love the sauce, its so unique and healthy and tasty. You can use any kind of pumpkin or squash puree, I have used the frozen cooked squash from the grocery store.
Here's how I made it:
Saute some chopped shallots in olive oil on medium heat for 3-5 mins. Add minced garlic and saute another 2 mins. Add 1/2 cup vegetable stock, 1/2 cup thawed cooked squash and a dash of milk. Simmer for 5 mins to thicken the sauce. Season with salt, pepper, pinch of nutmeg, Mrs. Dash Original Seasoning Blend (or any other seasonings per your choice) and a dash of hot sauce. You can also add some cheese per your choice - today I added a little goat cheese I had on hand. Stir well till cheese melts. Keep on low heat.
In the meanwhile, cook penne pasta per package directions to make about 1 cup of cooked pasta. Drain, reserving some water to thin the sauce if needed. Add the hot pasta to the sauce.
Top with chopped basil and oregano (I used dried).
Enjoy warm with some garlic bread.
This Penne Pasta in Squash Sauce goes to the following events:
PPN # 229 at Ruth's Once Upon A Feast
Fusion Food Pasta at Ramya's Recipe