Monday, 20 October 2014


Pasta with Pumpkin Sauce

Serves 3

1. Pumpkin puree made from half a Hokkaido pumpkin baked and mashed (See instructions here)
2. A handful of chicken pieces - 250g chicken slices marinated with salt and 2 tsp corn starch
3. 1 onion diced
4. 1 clove garlic chopped
5. 600g pasta cooked to packet's instructions
6. 1 cup water
7. 1 TBS Greek yogurt 2% fat (optional)
8. Sprinkle of chives
9. Sprinkle of grated mozzarella cheese (optional)
10. Salt & pepper to taste
11. 1 TBS cooking oil


To make pumpkin Sauce:
1. Heat pan with oil and fry garlic until golden.
2. Add chicken and fry until cooked.
3. Add onions and fry for a minute until almost cooked.
4. Add pumpkin puree, salt and pepper.
5. Add water and stir well until lightly bubbling. (If making pumpkin sauce for pizza, do not add water)

To make pasta wíth pumpkin sauce:
6. Reduce heat, add Greek yogurt and mix well.
7. Dish onto cooked pasta, sprinkle grated cheese and chives and serve :-)

Additional Information:
J asked for pasta this evening and I made this from the pumpkin puree baked this morning. J and Daddy liked this dish.

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