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gwen
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April 2011
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gwen [userpic]
Pumpkin Pasta recipe

I actually cooked a good meal the other night. Like, this is miraculous. Further, it was VERY low pointage for Weight Watchers, and incredibly filling, so I thought I'd share!

First, I found this recipe at VegWeb, and modified it for my needs. Then I also decided to make the pasta the sauce goes over more weight watchers friendly by having a lot of vegetables in with the noodles. The other reason to use so many vegetables is because we get a farm share, so a lot of the veggies I tossed in are a result of what we had in the fridge and I was worried they'd go bad if not used soon.

Here's what I did:

First, I started up the pasta boiling broth before even starting the sauce. I chopped up an onion and some celery, and tossed them into a sautee pan with a touch of olive oil. While those were sauteeing, I also chopped up some leafy greens (I think it was the argula lettuce) and some parsley and toss that in as well. After all had sauteed, we put them into a large pot of boiling water. We set that up to simmer for a bit.

Then I gathered the following ingrediants:

3 cloves garlic, finely diced
1 large onion, chopped fine
1 tablespoon olive oil
1 pound pumpkin, roasted and pureed (becomes just over 1 cup of pumpkin puree)
1 cup strong vegetable stock (this was actually pulled from the simmering broth)
1/2 cup almond milk
Nutmeg, cinnamon, chili powder, white pepper, paprika to taste (feel free to use your own spice combination)

Directions:

Add the onion, garlic, and olive oil to the sauce pan to let them lightly sautee. Add the pumpkin. Gather vegetable stock from the simmering pasta broth and add to the pumpkin puree mix. Add the almond milk. Spice to taste, stir until all are mixed into a creamy mixture.

Then I let that simmer while I finished the pasta:

Add 8 grain rotini to the simmering broth and let soak until the rotini is soft.

While the rotini is cooking, chop up into chunks a variety of vegetables. I used carrots, radishes, peppers (bell and jalepeno), leafy greens, parsley, and a few others I'm forgetting now. Mix into a large bowl.

Drain the pasta, which should also have the sauteed and boiled vegetables mixed up with the rotini. Add this to the bowl of chopped up vegetables and toss like a salad until well mixed. My mix was about 1/4 rotini, 3/4 vegetables in the end.

Serve the sauce over the pasta/vegetable mix. It is tasty, and 1/2 cup of the sauce added to 1 cup of the pasta/veggie mix (which is a lot of food!) is approximately 3 points on the current (soon to be old) Weight Watchers system.

Comments

By the way, part of the reason this turned out well is because dariaphoebe helped me out a lot in this venture. Particularly as he did the pumpkin roasting.

(We roasted and pureed two pumpkins that night, one was for this, the other used for hummus and cookies.)

sounds good!

We did a pumpkin mac and cheese earlier this week.

That looks very tasty. Sometimes I think paprika is the greatest spice in the world.