Pumpkin and Sausage Pasta
Chef Golda Liamzon of the Dona Elena Cuisinera Club whipped up another yummy and nutritious food just perfect to serve for Halloween parties because the end result has yellow-y sauce: Squash Pumpkin and Sausage Pasta. FYI, Squash was used instead of pumpkin.
Squash is rich in carotene and the richer the color, the more concentration there is in the nutrients. Squash is also a good source of folic acid, fiber, vitamins B1 and C.
Ingredients:
- 2T Dona Elena Pure Olive Oil
- 1pc white onion chopped
- 400g sausage, sliced (Italian/Hungarian)
- 4 cloves garlic, minced
- 500g squash, diced
- 1 cup chicken stock
- 1/2 cup heavy cream or 1 cup all-purpose cream
- 1/4 tsp nutmeg
- to taste: salt and pepper
- 1 tsp parsley
- 400g linguini noodles
Procedure:
- Heat olive oil and saute onions and garlic
- Add the sausage slices and cook until well done
- In a separate pan, boil the stock and add the squash. Simmer until tender.
- Add cream, nutmeg, and salt and pepper to taste. Remove from heat.
- Mash the pumpkin with cream and stock. Add in the sausage slices and re-heat the sauce.
- Add the dried parsley.
- Pour the sauce on top of the hot pasta.
I have yet to try this. We have all the needed ingredients except the sausage 😀
Happy eating!
[…] can be prepared with the Squash and Sausage Pasta since squash comes in big sizes, so why wait for another opportunity to use the other half when you […]
looks and sounds good, T. Julie
i hope i’ll get to cook this one of these days….
it tastes good, Maiylah, creamy yung sauce 🙂