Good news, folks! Pumpkin can now be found on more and more store shelves. While I haven't seen it yet in two of the stores I frequent most often, mega giant Wal-Mart now has plenty in stock. Let's celebrate with another pumpkin meal, k? It took a while to find a recipe online that didn't utilize sweet spices (cinnamon, ginger, cloves, etc.) alongside the pumpkin in a savory sauce. Don't get me wrong, I love pumpkin & spice...just not in my dinner. This is another one of those sneaky dishes you can feed to your unsuspecting pumpkin or veggie haters. It's a creamy, savory meatless meal with a touch of warmth--and not at all pumpkin pie-like.
(Flour, oil, and spices not pictured)
Spinach Tortellini with Mushrooms & Pumpkin SauceServes 6. Original recipe here.
12 oz. package dried spinach tortellini
1 Tbl. extra virgin olive oil
8 oz. sliced mushrooms
4 green onions, sliced
4 cloves garlic, minced
2 Tbl. flour
12 oz. can evaporated milk
½ tsp. salt
¼ tsp. pepper
cayenne pepper, to taste
1 cup pumpkin
Cook tortellini in boiling salted water according to package directions. While tortellini is cooking, prepare pumpkin sauce.
In a skillet, heat olive oil and sautee mushrooms until golden, about 5 minutes. When mushrooms have finished releasing their liquid, add green onions and garlic to pan. Cook over medium heat for 3 minutes, stirring constantly.
Combine flour, evaporated milk, salt, pepper, and cayenne in a measuring cup, stirring until smooth. Add to saucepan and stir. Bring to a boil, and cook until thickened, stirring constantly. Reduce heat to low and stir in pumpkin, allowing it to heat through. Toss finished sauce with cooked tortellini and serve.