Monday, December 13, 2010

Tortellini in a pumpkin cream sauce w/ toasted walnuts and dried cranberries

This was a recipe we got out of Leslie Sansone's EAT SMART, WALK STRONG book and I loved it. Now the rest of the house could have gone either way, and I would say that it meets the "fru-fru" food test at our house. It isn't something that we normally see and it doesn't have meat, therefor my husband classifies it as "girl food" or "fru-fru" food. It was really filling and I never missed the meat, but you could do it with a chicken tortellini or ravioli if you wanted it.
Here are the basics -

Cook your tortellini or pasta (about a pound)
Toast your Walnuts (1/2 cup) at 400 degrees for around 3 minutes (until you hear it sizzling) and set aside.
Meanwhile, melt 1 Tbsp Butter in a skillet on medium heat
Once it's melted add minced garlic (I think the recipe said 2 T but whatever you like is probably fine) and saute about 1 min.
Then add a bit of sage (2 t dry or 2 T fresh) and saute for another 30 seconds or so.
Once you can smell all of that cooking add 1 can of pumpkin (not pumpkin pie!) and about 1/2 cup of milk and heat until it is bubbling.
At this point add milk until it is your desired consistency and salt and pepper to taste.

Combine pasta and sauce and sprinkle with the walnuts and dried cranberries.

I served my two year old with everything separate and told her that the sauce was dip. Works for us. :)

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