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Author Notes: Quite an adventurous meal that could use some sprucing up and experimenting. —mtlabor
- 1/2 box pasta, (I used shells)
- 1 small pumpkin, cubed
- 1 small onion, chopped
- olive oil
- salt and pepper to taste
- 1/2 cup heavy cream
- parmesan cheese
- Bring a large pot of water to a boil. Add pasta and cook until al dente.
- While waiting for the pasta, get a large skillet and heat up the oil under medium heat. Add in onion and cook until translucent and soft, about 3-5 minutes.
- Add the cubed pumpkin and cook until softened, about 20 minutes. Periodically, throughout, try pressing down on the pumpkin to sort of mush it down. Season with salt and pepper.
- This is as far as the original recipe goes. Me, I wasn't satisfied with that. It just tasted kind of blah. So I had to spruce it up.
- To the softened pumpkin and onion, add 1/2 cup cream and about 1/4-1/2 cup parmesan cheese (depending on how thick or cheesy you want it). Let simmer until slightly thickened, shouldn't be too long, no longer than 5 minutes.
- Drain the pasta and stir in with cream sauce. Salt and pepper to taste and serve!