Pumpkin Cheese Soup 2.0. This time as a pasta sauce.
I had two different kinds of pasta with low weight in their boxes. I combined them to get the right amount.
The soup had even thickened more over night and was the right amount to be used as a pasta sauce.
I added a good amount of grated Grana Padano and fresh basil on top and enjoyed my kind of using up leftovers.
Ingredients:
120 g mixed pasta
Salt
150 g pumpkin cheese soup
30 g Grana Padano
6 basil leaves
Pepper
