Friday, June 19, 2009

Creamy Pumpkin Pasta Sauce

I made this for dinner on Tuesday night. Typically, I forgot to take a photo, but thought you might enjoy the recipe. I used the pumpkin puree leftover from making the pumpkin pies.

Serves 4-5
60g butter
4tbsp plain flour
2 rounded teaspoons wholegrain mustard
500ml milk
salt, pepper, nutmeg
125g grated tasty cheese (I use Coon, but whatever you prefer)
1tbsp grated parmesan
1 1/2 cups (approx.) pumpkin puree
Melt butter, then stir in flour. Stir for 1 minute without browning. Stir in mustard.
Gradually add milk, stirring constantly. Stir until it boils and thickens.
Season with salt, pepper and nutmeg.
Stir in cheese until melted.
Stir in pumpkin.

This is still experimental, and I think it's missing something. If anyone can tell me what that is, I'd appreciate it.
Pumpkin puree is made according to instructions on Martha Stewart's website. I was going to link to it, but it's not working right now. Basically roast about 750g pumpkin in one piece until it's really soft, skin it, and run through the food processor or blender. I have also used homemade pumpkin soup instead of puree.

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