American food banks get and give away a lot of pasta, in particular the typical "spagetti" also called Number 8. Now this is a lot of carbs for the food value and you can get fat on carbs and still be starving for vitamins and minerals even though pasta does have wheat protein. The best way to add value to any pasta is the vegetables and herbs and spices that go with. Pumpkin adds lots of nutrition value to your meal.
When I was growing up we called spagetti "noodles," a term that seems to only be used now when the pasta is in a soup. Now the trendy term for noodles is pasta, and there is so much fun to be had with different sizes and shapes, all of which can be used for this recipe. I always break my spagetti Number 8 into thirds which makes it easier to eat, although you might have a fork swirling technique that loads the long cooked strands.
The reason you get cans of pumpkin puree in Food Bank bags is that most people only think of pumpkin for the autumn season and to bake pies for Thanksgiving. So stores and people donate the cans. It''s spring and summer time and you can make use of that pumpkin.
Cook pasta and drain it. Set aside.
Skillet pan on medium heat and add:
One or two tablespoons of oil; olive oil is best. If you don't have that you can use butter, lard, or coconut;
One large garlic clove chopped small.
Let the garlic cook for about a minute.
Should you open the can of pumpkin and find it has settled and it is watery be sure to drain the water with a sieve first. You want the texture to coat the pasta. Add the pumpkin puree to the skillet.
Also add about one third cup of grated parmesan cheese.
And a couple tablespoons of warm milk or cream. (Room temperature is fine. You just don't want refrigerator cold.) Full fat coconut milk is a good substitute and used with coconut oil will give a somewhat flowery taste.
Slowly stir together all the ingredients for about 3-5 minutes. If you notice that the paste forming appears to be too thick you can add a tablespoon of the water from the pasta, which has some starch in it.
Then gently scoop the cooked pasta in and stir to coat it with the pumpkin sauce.
A sprinkle of more parmesan on top is nice.
Makes about four servings but I won't blame you it you eat it all yourself. This should nicely coat about 8 ounces of pasta which is about half a typical box.
You may also want to add onions or celery, chopped small so that it will cook enough in a minute or two. A little salt, a little pepper...
Pumpkin is noteworthy for having over 200% of your daily Vitamin A. Over 30 % of Vitamin K. and over 25% of your copper.
C 2023 Magyar- American BlogSpot
