creamy pumpkin pasta

I honestly don't know why i haven't been experimenting more with savoury food. I do have the BIGGEST sweet tooth and enjoy making treats for others BUT now i have a family, two boys one big (hubby) and one small (step-son) i have had the opportunity to get creative. The boy will eat everything i make, saying "i should let people in the house, they can sit on the couch, to eat 'cos it's SOOO good!", hubby on the other hand likes specific things.

This dish, was better than even i could have imagined!!!


Creamy Pumpkin Pasta - Serves 4

500g of your favourite pasta
1 shallot, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 1/2 cups chicken broth
500g pumpkin puree
2 bay leaves
1/4 tsp of cumin
1/4 tsp of ground cinnamon
Pinch of nutmeg
Salt & Pepper to taste
1/2 cup heavy cream
1/2 cup, grated Parmesan cheese, plus additional cheese for serving

Bring a large pot of water to a boil, add salt and cook the according to the package instructions. Drain.

While the pasta is cooking, in a decent sized fry pan, saute the garlic, shallots and olive oil until transparent and smell great!

Stir in the chicken broth, pumpkin, cinnamon, nutmeg, bay leaves and season to taste. Cook until the sauce has thickened, about 5-10 minutes, and then stir in the Parmesan cheese and heavy cream.

Continue simmering the sauce for a further 5 minutes, take out the bay leaves, and stir the sauce into the pasta. Add a touch of parmesan cheese on top for garnish and serve!