11/18/2021 3 Comments Creamy PumPkin pastaPumpkin Pasta Today’s dish was inspired by the last little bit of autumn. Creamy pumpkin gluten free parmesan pasta dish. Made with raw cream, white wine, garlic, onion, parmesan and thyme. Pumpkin increases collagen, has loads of fiber, helps digestion, contains biotin, vitamin A, C, and E, and antioxidants, and helps rid you of parasites. Find ways to encorporate vine crops🙌
Bake a whole pumpkin in the oven at 375 for 60 minutes. Stab it several times before baking. When it’s done and you puncture it with a knife it will feel soft.
Use the extra to freeze. Cook pasta according to directions and toss with butter- meanwhile- Sauté the onions, garlic and thyme in butter, next add in pumpkin purée and white wine, cook 5 more minutes. Add in cream, and drained pasta, and toss with the Parmesan cheese, Celtic sea salt and lemon pepper.
3 Comments
11/18/2021 08:19:11 pm
This looks fabulous! I need a how to. LOL How long do I cook the pumpkin and at what tepmerature? And, can I use a can of organic pumpkin? Inquiring minds want to know.
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Joanie Wegman
9/27/2024 09:06:39 am
You can use canned yes, and each pumpkin is different in how long you cook it because of weight.
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