Pumpkin-stuffed Shells With Jalapeno-Rosemary Sauce

[Guest guest]

At 10:22 AM 11/13/2002 -0500, Dementia wrote:

>

>On Wed, 13 Nov 2002, Jamie Orozco wrote:

>

>> ... I have a recipe for jalepeno-pumpkin stuff shells with

>> rosemary cram sauce. ( these were yum!)

>

>

>Oh...this sounds so good! I'd like the recipe.

 

I remember this one well, as it resides in my " Favorites " in MC. It was posted

here last year and can be found in the archives for this list. Here's the link:

 

Veg-Recipes/message/17794

[Guest guest]

Recipe By : Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 For the filling:

2 tablespoons dry sherry (opt: apple cider or water

w/sherry extract)

2 tablespoons olive oil

3 cloves garlic -- minced

2 tablespoons fresh rosemary leaves -- minced

1 bunch fresh spinach leaves -- chopped

16 oz pumpkin purée (or homemade equivalent) -- 1 can

1/2 teaspoon salt

1 Pinch fresh ground black pepper

1 the sauce:

3 tablespoons olive oil

2 cloves garlic -- minced

1 tablespoon fresh rosemary leaves -- minced

3 tablespoons unbleached white flour

1 1/2 cups plain rice or soy milk

1 tablespoon pickled jalapeno peppers -- minced

1 shells:

12 ounces dried jumbo pasta shells

1/2 teaspoon olive oil

6 lemon wedges

 

To make the filling, heat the sherry, oil, garlic and rosemary over a low

flame in a large sauté pan for about 30 seconds. Add the spinach and cover

the pan.

Cook for about 3 minutes or until the spinach wilts. Stir occasionally. Add

the pumpkin, salt and pepper, and stir to combine. Remove from the heat and

set aside.

To make the sauce, heat the oil in a heavy-bottomed skillet over a medium

flame. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the

flour and cook for 1 minute, stirring constantly.

Whisk in the milk 1/2 cup at a time, then bring to a simmer and cook for

about 6 minutes, or until slightly thickened. Stir in the jalape–os and set

aside.

Meanwhile, bring several quarts of water to a boil in a large stockpot. Add

the pasta shells and cook until al dente, tender but still slightly chewy,

about 6 minutes. Drain the pasta and rinse with cold water.

Preheat the oven and use the remaining 1/2 teaspoon of olive oil to lightly

coat the bottom of an 8-by-12-inch baking dish.

To stuff the shells, hold one at a time in your hand and stuff with 1

mounded teaspoon of the pumpkin filling and place in the baking dish. Pour

the sauce over the shells, cover and bake for 20 minutes. Makes 6 servings.

Pumpkin-stuffed Shells With Jalapeno-Rosemary Sauce is taken from Susann

Geiskopf-Hadler and Mindy Toomay's " The Complete Vegan Kitchen, " Prima

Health, 2001, Deseret News 10/30/01

 

 

 

 

 

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