I had shredded Hokkaido pumpkin in the fridge, leftover from the pancake recipe.
Vegetables with cheese are great combination for a meat free pasta sauce. Since the pumpkin was already shredded, it did not take long to cook the pasta sauce.
It needs a good amount of seasoning and spice, the pumpkin is rather bland. I used a huge green onion and 4 cloves if garlic as a flavour base. They had a bit of time to get done and then I added the pumpkin. Seasoned with salt and pepper it needed 5 more minutes to soften up. A dash of water and wine helped and some veg stock paste.
The liquid steamed off quiet fast and I added double cream and all the other seasonings to the pan. The velveeta cheese followed and melted in the sauce.
I cooked the short maccharoni pasta and chopped some fresh herbs. All was mixed in.
Recipe for 2:
1 large green onion, 4 cloves of garlic
2 tbsp sunflower oil
350 g shredded Hokkaido pumpkin
100 ml water, 75 ml white wine, 200 g double cream
Salt, pepper, smoked paprika, chili flakes, herbes de Provence,
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