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Harvest Pasta Skillet |
Ingredients:1 large onion 8 oz white mushrooms 1⁄2 tbsp olive oil 1 can (15 oz) solid pack pumpkin 4 cups low-sodium vegetable broth 1⁄2 cup water 5 garlic cloves, pressed 3 tbsp Moroccan rub 1⁄4 tsp salt 1 pkg (14.5 oz) uncooked protein-enriched multigrain penne pasta 1⁄4 cup shelled pistachios 1⁄2 cup heavy whipping cream 1 oz Parmesan cheese
Directions:Coarsely ground black pepper and chopped fresh parsley (optional). Thinly slice onions and mushrooms. Heat oil in (12-in) skillet over medium-high heat 3 minutes or until simmering. Add onion and mushrooms. Cook and stir 3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in a large bowl and whisk well. Add pressed garlic, rub and salt to skillet; cook 20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 11 minutes or until pasta is tender, stirring occasionally. Coarsely chop pistachios using food chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture and sprinkle with pistachios. Garnish with black pepper and parsley, if desired.
Yield: 8 servings |
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