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December 2008 Issue
Curried Pumpkin Pasta
by Ronda L. Halpin
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This time of the year, busy schedules often mean grabbing a greasy pizza on the way home from holiday shopping and before rushing off to the kid's school play. Or opting for fatty appetizers at a cocktail party instead of sitting down as a family prior to attending. So, in the spirit of the togetherness the holidays should bring to you and yours, I'm offering a delicious pasta meal that can come together in 15 minutes and have your family singing your praises all along the way.

This sauce brings together pumpkin, cheese and curry to make your meal unique while keeping it quick. It's festive, seasonal and perfect when paired with warm, crusty bread and a crisp green salad. Add spiced tea or a nice, clean white wine and you've got a wonderful meal that has come together literally in minutes. Now that's a Christmas present!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Curried Pumpkin Pasta

  • 1 c. heavy cream
  • 1/2 c. pumpkin purée
  • 1/4 c. freshly-grated Parmesan cheese
  • 1-2 tsp. sweet curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly-ground pepper
  • 1 T. unsalted butter
  • 1 lb. penne pasta -- cooked according to package directions
Combine the cream, pumpkin purée, Parmesan, curry powder, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened -- 10 to 12 minutes. Remove from the heat and stir in the butter. Toss with the cooked pasta and serve immediately.
  • Yields: 4 servings
  • Preparation Time: 15 minutes

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