Categories: Main Dish, Pasta, Pumpkin
Ingredients
- 1 cup freshly grated parmesan cheese , divided
- 1 lb rotini pasta , cooked
- 1/4 cup butter or 1/4 cup margarine
- 1 leek , diced
- 1 celery rib , diced
- 3 lbs peeled pumpkin , chopped
- 1 (14 1/2 ounce) can chicken broth
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- 1/8-1/4 teaspoon ground nutmeg (add this to taste; I am very sensitive to the taste of nutmeg)
- 2/3 cup whipping cream
Directions
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Toss cooked pasta and 1/2 cup parmesan cheese; set aside.
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Melt the butter in a large saucepan over medium heat.
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Add in the leek and celery; stir/saute until tender.
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Add in pumpkin; saute 2-3 minutes.
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Add broth; bring to a boil; cover, lower heat, and simmer for 20 minutes.
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Add in salt, pepper, and nutmeg; stir to combine.
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Process mixture in a blender until smooth (can use a stick blender); return mixture to the saucepan.
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Add in the cream; cook over low heat and stir often until well heated.
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Serve sauce over pasta; sprinkle with the rest of the cheese.