Very Veggie: Pasta in Pumpkin Sauce

This may not look it because it is so creamy, but as far as creamy pasta sauces go, this one is actually fairly healthy. This is because the sauce is made from pumpkin instead of a whole lot of cheese ;) The sauce still contains cheese and still isn't as healthy as a red sauce. But with only 25 gr cheese in 1 portion, this isn't too bad. I actually made this recipe last winter as well, but forgot to blog it and found it when I was cleaning out my inbox. The original recipe comes from het pompoenenboekje (the pumpkin book) by Sonja Edelaar.

Pasta in Pumpkin Sauce: (serves 4)
- 1 kg pumpkin
- 2 spring onions
- 2 cloves of garlic
- 3 heaping tbsp fresh chives
- 2 tbsp olive oil
- 200 ml vegetable broth
- 100 gr pine nuts (optional)
- 100 gr good quality cheese
- 300 gr pasta
- 250 ml cream
- dash of cayenne pepper
- dash of nutmeg

Clean the pumpkin and cube it, this will leave about 750 gr of pumpkin. Chop the onion, garlic and chives. Bake the onions and garlic shortly in olive oil. Add the pumpkin and vegetable broth and cook the pumpkin for about 15 minutes until soft. Bake the pine nuts in a dry frying pan. Make sure they don't burn. Remove them from the pan. Cook the pasta and meanwhile grate 100 gr of cheese.
Puree the pumpkin with a handheld blender until smooth. Add the cream and nutmeg and cayenne to taste. Add the chives and pine nuts last. Pour the sauce over the pasta and garnish with the grated cheese.

This post will be linked to Cook it Up! Hosted by Trish from Love, Laughter and a Touch of Insanity.

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