PASTA DAY: Rotelle With Spicy Pumpkin Sauce

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* Exported from MasterCook *

 

Rotelle With Spicy Pumpkin Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 73

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 small yellow onion -- minced

1 small red bell pepper -- chopped

1 garlic clove -- minced

15 ounces canned pumpkin

1/2 cup vegetable stock or water

1 tablespoon cornstarch

3/4 teaspoon salt

1/4 teaspoon allspice

1/8 teaspoon Cayenne pepper -- or to taste

1/2 cup milk or soy milk

1 pound rotelle

 

Serves 4

 

This vivid orange sauce is especially fun at Halloween, when you might

consider a strikingly festive garnish of chopped black olives. Canned

pumpkin cuts down on preparation time, but fresh pumpkin or winter squash

may be used instead.

 

Heat the oil in a large skillet over medium heat. Add the onion, bell

pepper, and garlic, and cook for 10 minutes or until soft. Transfer the

vegetable mixture to a food processor and purée. Add the pumpkin, stock or

water, cornstarch, salt, allspice, and cayenne, and process until

smooth. Transfer to a saucepan, stir in the milk or soy milk, and heat to

a simmer, stirring constantly for 5 minutes to thicken. Adjust the

seasonings to taste, and keep warm over very low heat. Cook the rotelle in

a large pot of salted boiling water, stirring occasionally, until it is al

dente, about 8 to 10 minutes. When the pasta is cooked, drain it and place

in a shallow bowl. Spoon the sauce over the pasta, and serve immediately.

 

Other pasta choices: rotini or other curly pasta

 

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