Two weeks ago I posted a recipe for filo baskets with roasted pumpkin, but today I’m going with something completely different as I’m using pumpkin as the base for a pastasauce
This recipe is flexible- add a little of this or that and make it your own. The dash of coconut milk makes this extra creamywith just a wee bit of coconuty goodness
Salts Kitchen | I cook. I eat. I feed others often.
Add the cooked pasta, salt and pepper, italian herbs and some basil. Now add these ingredients in a blender with half a cup of milk and grind them into a paste
Considering the fact that my children weep-in-a-good-way when I make our go-to Creamy Garlic Alfredo Sauce, I decided it was high time to change it up with a little variation or two
Toss with spaghetti noodles or spiralize some zucchini and use that in place of the pasta. This creamy vegan pastasauce comes together in a matter of minutes and needs less than 10 ingredients
The instructions suggest that you serve withpasta, but we had ours with rice. Instead there was a massive heat wave with temperatures, and humidity soaring to July levels of stickiness
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The pastasauce is tangy and bursting with flavors of mushroom and fresh parsley. To make something at home, I searched and searched and then adapted a recipe from Heart and Hearth to suit my Bengali sensibilities
First of all, yes, it’s time for Secret Recipe Club again. Trofie pasta tossed with a creamy poblano sauce made from roasted poblanos, Mexican crema, garlic, cilantro, and queso fresco
Pasta, seafood and creamysauce seem made for each other, and what resulted from our efforts that night was a delicious bowl of pastawith so much flavor and variety from the brininess of the mussels and lobster, a great counterpart to a creamy white wine saucewith sauteed mushrooms, fresh veggies for color and texture and Parmesan cheese
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