Pumpkin Pasta with Peas and Ricotta Salata ~ October Unprocessed & Meatless Monday

  • 3 Tbsp butter
  • 3 Tbsp flour
  • dash nutmeg
  • 2 cups milk
  • 1 cup pumpkin puree (or winter squash)
  • 1/2 cup ricotta salata, in small cubes
  • 1/2 cup peas
  • salt and pepper to taste
  • 1 box pasta (I used gemelli), cooked and drained, reserve some of the cooking water

 In a wide skillet, melt the butter and then stir in the flour. Cook for a few minutes then sprinkle with nutmeg and pour in the milk. Cook over low heat until thickened, then mix in the pumpkin and heat through. Add the starchy pasta cooking water if the sauce is too thick to thin it out to your desired consistency. Add the cheese and peas, then season to taste. Mix in the pasta and serve with crusty bread and a green vegetable.

Note: I think cheddar cheese would be really good in this recipe, too.

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1 Comment

Filed under Food, Living from Scratch, Local Agriculture, What's for Supper?

One Response to Pumpkin Pasta with Peas and Ricotta Salata ~ October Unprocessed & Meatless Monday

  1. Abbie, this looks ooey gooey good. I love using pumpkin and squash purees in place of cheese and sauces. Total autumn comfort food. Would you share this with Midnight Maniac Meatless Mondays?

    Best of luck on your unprocessed October!

    ♥ Rebecca Jean
    Midnight Maniac

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