Author Notes
Quite an adventurous meal that could use some sprucing up and experimenting. —mtlabor
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.