Thursday, January 6, 2011

Creamy Pumpkin Pasta


12-16 oz whole wheat penne
4 c. rice milk
1/2 cornstarch
1 cup canned pumpkin
Cream (1/3-1/2 c?)

Cook pasta according to package directions. Drain and return to pot.

While pasta is cooking, make sauce. Heat 3 cups of rice milk over medium heat until hot. Mix cornstarch into remaining rice milk, whisking until smooth. Slowly whisk cornstarch mixture into hot rice milk. Cook over medium heat until thickened. Add pumpkin and cream and salt to taste. Heat.

Mix sauce into pasta.

*It looks like macaroni and cheese, and the texture is very similar!

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