Saturday, May 22, 2010

Baked Pumpkin Pasta

Pasta... It's that lovely traditional and easy dish almost everyone likes. A little variety goes a long way. It was in Canada that I truly was introduced to the idea of pasta without red sauce and immediately my brain juices started flowing, imagining all the different combinations one could create.

Because I had a busy week ahead of me, I created a larger bowl of this Baked Pumpkin Pasta to last me a few days. I first started it off by cutting up some butternut squash in small half inch pieces, combining it with some sliced onions, crushed fresh garlic and tossed this all with some olive oil and salt and pepper. I then placed this on a baking sheet and put it in the oven for about 20 mins at 375 degrees. While this mixture was baking I got ready some penne rigate pasta until al dente. In a separate bowl I placed a small block of goat cheese in which I then put the fresh al dente pasta on top, adding about a cup and a half of the pasta water to help create a creamier sauce. I then mixed in the baked pumpkin, etc., topped the pasta with some fresh parmesan and parsley. I did enjoy this, but I will say it was not my favorite meal and it still needs some perfecting.

Bon Appetite!

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