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
I constantly had a hankering for wildmushrooms, gorgonzola and spinach. Sure go ahead, the flavors won’t be wildly different if you use one in place of the other
Not as heavy as Pasta in Alfredo or Mac n cheese but much lighter on palette and digestion. I used whole wheat flour to make the sauce and believe me that you can’t tell the difference
Pumpkin is a popular filler for pasta this time of year but instead of making my own pasta, I decided to make a pastasauce incorporating the flavors of pumpkin, mascarpone cheese, sage, and onion with chives and toasted walnuts for garnish
Creamy Pastawith Chicken and Mushrooms in Blue Cheese Sauce. Eating pasta especially with a delicious creamy sauce not only satisfies the taste buds but makes one feels so good inside
Creamy PastawithPumpkinSauce. Try this Creamy pumpkinpasta, super healthy, guilt free recipe. The sauce made only withpumpkin pulp, so healthy diet is guaranteed
Toss with spaghetti noodles or spiralize some zucchini and use that in place of the pasta. This creamy veganpastasauce comes together in a matter of minutes and needs less than 10 ingredients
Arrange the coconut mushroomssauce in the middle, top with roasted cubes of pumpkin. The pumpkin spread north and was common by the time of European exploration, and the seekers of New World took the squash back to Europe with them
Roasted Red Pepper Sauce Over Pasta - vegan & gluten freeinspired by The Pioneer WomanFirst of all, I made this for two people, so I only used half of a one-pound bag of pasta, which served us (along with a green salad) and left a tiny bit of pasta for leftovers
The magic happens when the starches are released from the pasta and mix with the soy milk and juices from the tomatoes to create a deliciously rich and creamy sauce
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