Author Notes
Quite an adventurous meal that could use some sprucing up and experimenting. —mtlabor
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Ingredients
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1/2
box pasta, (I used shells)
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1
small pumpkin, cubed
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1
small onion, chopped
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olive oil
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salt and pepper to taste
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1/2 cup
heavy cream
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parmesan cheese
Directions
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Bring a large pot of water to a boil. Add pasta and cook until al dente.
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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.
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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.
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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.
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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.
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Drain the pasta and stir in with cream sauce. Salt and pepper to taste and serve!
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