egg-free · Meat · Pasta · vegetable

Pumpkin Bolognese Over Linguni

Pumpkin Bolognese Over Linguini
Pumpkin Bolognese Over Linguini

So you do not know what to do with all that pumpkin purée that is currently hiding in your freezer?  I have the perfect recipe for you! A superb pasta dish that will make you fall in love with pumpkin all over again. This recipe is so easy and quick to put together that you can swing this on a busy weekday and without knowing, your kids will be eating their veggies and requesting a second helping!!!

Put a pot of salted water to boil and once the water is boiling, add the pasta and cook till al dente according to package instructions.

While the pasta is doing it’s thing, in a big skillet on high heat, brown the pork in the canola oil until cooked through and golden brown (should take about 5 minutes or so),  reduce your heat to medium and add a little salt and pepper and add the leeks or onions and cook until translucent (about 2 minutes).  You can now remove any excess fat if you wish by putting your mixture in a colander and return it to the pan afterwards. Add the chicken broth and pumpkin purée and stir together.  Let simmer until the pasta is ready.  Adjust seasoning with salt, pepper and/or red pepper flakes if desired.

Add pasta to sauce and toss to coat.  Serve with a garnish of fresh basil, green onions and/or parmesan shavings.

Bon Appétit!

  • 1 Package of linguini (375g)
  • 2 tbsp of canola oil
  • ½ lbs of ground lean pork
  • 2 leeks finely minced or 1 onion minced
  • 1 cup of pumpkin purée
  • 3 cups of chicken broth
  • Salt, pepper and red pepper flakes to taste

Garnish : parmesan shavings, green onion minced, fresh basil leaves

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