Thursday, February 06, 2014
Pumpkin Mac and Cheese
Ingredients
- 1 cup pumpkin puree
- 2 tablespoons butter
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 1 teaspoon dried sage
- 1/4 cup mascarpone cheese
- 1/8 cup parmesan cheese (grated)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12oz whole wheat pasta ((3/4 lbs))
Directions
| Step 1 | |
| In a frying pan, melt the butter over medium heat. | |
| Step 2 | |
| Add the onions, garlic and sage and saute until the onions are translucent. | |
| Step 3 | |
| In a blender (I used my Magic Bullet), combine the pumpkin puree and cooked onions, garlic and sage, and blend until smooth. | |
| Step 4 | |
| Pour the blended mixture into a saucepan and heat through. | |
| Step 5 | |
| While the sauce is heating, cook pasta according to package directions. | |
| Step 6 | |
| Add the mascarpone and parmesan to the pumpkin sauce and stir until combined. Season to taste with salt and pepper. | |
| Step 7 | |
| Drain the pasta once al dente, reserving about half a cup of the pasta water. | |
| Step 8 | |
| Place the drained pasta back into the pot and add the pumpkin sauce, stirring until all the pasta is coated. Add pasta water if necessary to thin out the sauce. | |
| Step 9 | |
| Any add-ins should be mixed in next - I sauteed chicken apple sausages and added frozen peas to give a little more substance. | |
| Step 10 | |
| Garnish with freshly grated parmesan cheese and devour. | |
# posted by Chelsea @ 11:30 AM 
