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 sauceIngredients
- 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
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.
Remove the pan from the heat, reserve ½ cup of the cooking liquid and pureé 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.
Cook the pasta according to packet directions.
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.
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.
I will follow up with aJournal entry on how it went in the evening
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