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.
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
-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
Directions
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.
Stir in the chicken broth, pumpkin and cream. Add cinnamon and nutmeg; season with salt and pepper.
Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce.
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!
Lovely website! I am loving it!! Will be back later to read some more. I am taking your feeds also
Pingback: Pumpkin Pasta Perfection