Wednesday, July 14, 2010

Cooking With Curtis Stone

I have decided as part of the prompt for Creative Everyday- Life. I am going to share with you all a recipe I am trying and journal about how it works out for me. To me food and passion if life and I am learning to cook new recipies. Tonight I will be trying: Penne with Vegies and Pumkin Sauce.

Here is the recipe according to Curtis stone.

Curtis' penne with vegies and pumpkin sauce

  • 2 tbsp olive oil, from pantry
  • ½ medium red onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 550 g diced Kent pumpkin, skin removed
  • 1 Massel chicken stock cube, to make 2 cups chicken stock
  • 300 g Coles penne pasta
  • 1 red onion, thinly sliced (extra)
  • 200 g punnet Cup mushrooms, sliced
  • 75 g snow peas, ends trimmed and cut in half diagonally
  • ⅓ cup Farmers Union Greek style natural yoghurt


  • 1

    Heat a large frying pan over medium high heat. Add half the oil and cook the onion for 2 minutes stirring often, then add 2 cloves of the chopped garlic and the pumpkin and cook for 1 minute. Add the stock to the pan and bring to the simmer, reduce heat, cover and simmer gently for 20 minutes or until the pumpkin is soft.

  • 2

    Remove the pan from the heat, reserve ½ cup of the cooking liquid and pureĆ© the pumpkin with the remaining cooking liquid in a blender until smooth. (Thin out with a little of the reserved cooking liquid if too thick). Season to taste with salt and pepper.

  • 3

    Cook the pasta according to packet directions.

  • 4

    While the pasta is cooking, heat a large frying pan over medium heat. Add the remaining oil to the pan and cook the extra onion for 2 minutes stirring often. Add the remaining garlic to the pan and continue cooking for an extra 1 minute. Add the mushrooms and cook for 1 minute. Add the snow peas, then add the sauce to the pan and mix well.

  • 5

    Toss the pasta with the vegetables and sauce stirring over medium heat, add the yoghurt then season to taste with salt and pepper. Divide the pasta evenly between 4 warm pasta bowls.

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I will follow up with aJournal entry on how it went in the evening

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