Sweet Potato (Take Deux) Pasta

source 3

I made mashed sweet potatoes and, as is the case with all mashed potatoes, there was so much more than we needed. I actually googled to find out more about freezing them. Most of my findings remarked about how inexpensive they are so what’s the point. What’s the point? The point is that I hate grocery shopping and recreating leftovers is a challenge I’ll gladly accept! Reusing leftovers is in my blood.
pump_pasta_290_200
This pasta was based on a pumpkin pasta I love and worked pretty well as my leftover re-do. I should have blended it for a smoother texture but it was pretty good. Carbs + carbs = yummy.

Ingredients

https://www.insearchofsukoon.com/jujbpk7sk22 -Salt
-½  pound short pasta (farfalle)
-1 cloves garlic, chopped
-½ cup chicken broth
-1 cup canned pure pumpkin puree OR 1 cup mashed sweet potatoes
-½ cup heavy cream
-1 pinch ground cinnamon
-1 pinch nutmeg
-4 leaves fresh sage, thinly sliced

Ordering Tramadol Online

Directions

https://splendormedicinaregenerativa.com/di5dzdqbg7 Cook pasta

While the pasta is in the water, in a medium skillet, heat 2 tbs olive oil olive oil and garlic until softened, about 5 minutes.

https://etbscreenwriting.com/swtqhx9 Stir in the chicken broth, pumpkin and cream. Add cinnamon and nutmeg; season with salt and pepper.

click here Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

see url Toss the pasta with the sauce.

3 thoughts on “Sweet Potato (Take Deux) Pasta

  1. follow site I totally printed out this recipe! 🙂 I LOVE sweet potatoes. I tried my hand at a similar recipe but cubed the sweet potato and cooked it on the stove top w/ similar spices and sage then tossed w/ pasta. But this w/ the cream sounds so decadent and delicious!

  2. https://brako.com/en/ui91j2ce8m Pingback: Pumpkin Pasta Perfection

Leave a Reply

follow link Your email address will not be published. Required fields are marked *

go

Buying Tramadol From India

https://gsaudemarketing.com.br/tzu8qsq9

https://living4youboutique.com/aw22n86

https://thefooduntold.com/food-science/luc9yjqk