I may have mentioned once or twice that I love pumpkins. I love the way they look and I love the way the taste. I got some pumpkins for my porch to welcome fall.
I also used some pumpkin in my cooking for the week. A new recipe I found and adapted was our Sunday dinner. I found the original recipe on Cozi which I have been using to get organized. I changed the recipe and made it my own. Give it a try, you might like it too!
Pasta with Pumpkin, Canadian Bacon and Pine Nuts
2 cups dry whole grain or whole wheat shells
1/2 cup pumpkin puree
1 ounce light cream cheese, cut in small pieces
1/4 cup fat free evaporated milk
1 clove garlic, pressed
Salt and freshly ground pepper, to taste
4 ounces Canadian Bacon
3 Tablespoons Pine Nuts
1 Sweet Onion, thinly sliced
1 ounce Parmesan Cheese
Mix the pumpkin, evaporated milk, garlic, salt, pepper and cream cheese. Finely dice the Canadian bacon. Heat 1 tablespoon of olive oil in a skillet and fry the Canadian bacon until crisp. Add the Pine Nuts to the pan when the bacon starts to turn crisp and stir often. Remove the bacon and Pine nuts from the pan. Add another tablespoon of olive oil and butter to the pan and heat. Add the onions and a pinch of salt. Sauté until the onions are caramelized. Meanwhile, cook the shells just until they are al dente. Once the pasta shells are al dente, strain and return to the pot on low heat. Add the pumpkin, milk, cream cheese mix and cook, stirring until the cream cheese melts and the pasta is heated through. Divide between 2 plates/bowls and top with the caramelized onion, crispy bacon and parmesan cheese. Make the dish vegetarian by leaving out the Canadian bacon and adding more Pine nuts. Toast them in a dry pan for a few minutes.
Find Your Om Balance – Terri