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Just the recipe I was looking for! All we had in the pantry that I was in the mood for was pumpkin and penne, but inspiration failed, and I turned to 'zaar. I roasted 3/4 of a butternut pumpkin (to retain a nice rich flavour) and then followed recipe pretty much as written. Subbed garlic salt as had no stock powder, and added two cloves of garlic, sliced, to the onion. I needed extra water as the pumpkin was dryer due to roasting, maybe one cup more. Added some tofu before the cream to crank up the protein, and only boiled for about 25-30 mins, as long as it took me to boil the water and cook the penne. Served with 7-grain bread rolls. My husband added grated cheese, I had it simply with some cracked pepper over the top. Very substantial and nice for an autumn meal. Next time I will roast a bulb of garlic with the pumpkin and add this to the sauce too.

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Nattymummy April 13, 2008
Pumpkin Sauce for Pasta