My favorite time of the year! Birthday, Thanksgiving, and Christmas! Born on Thanksgiving day, it's only natural that I'm drawn to the delicious holiday food! I always look forward to one of my favorite traditions: making pumpkin bread! Oh so yummy! But what to do with leftover canned pumpkin?! Make some pasta sauce! I had some artichoke ravioli in the freezer and some swiss chard from the farmers market so I decided to pair it with a pumpkin sauce. It was a great, easy weeknight meal.
Pumpkin Pasta Sauce
1 cup canned pumpkin
1/2 cup plain yogurt
1/2 parmesan reggiano
1 clove garlic
1/2 small onion diced
salt/pepper to taste
1 cup water/stock
1) Sautee onions and garlic
2) Add pumpkin, yogurt, parm, salt and pepper and mix
3) Add water/stock to thin out to desired consistancy
4) Blend and strain for smooth consistancy (* I did not do this step)
Spicy Swiss Chard
1 bunch swiss chard
1/2 small onion diced
1 clove garlic
1-2 pinch of red pepper flakes
salt/pepper to taste
1) Sautee onions and garlic
2) Add swiss chard, pepper flakes and 1/4 c water or stock and sautee on medium heat until tender.
No comments:
Post a Comment