Eegor
05-22-2006, 11:57 PM
Creamed Pumpkin With Tortellini
1/4 lb vegetarian tortellini
salt
1 1/3 lb pumpkin or squash
1/4 cup hulled green pumpkin seeds
2 tbsp unrefined almond oil or cold-pressed extra virgin olive oil
1 cup sour cream, extra-thick yogurt or kefir cheese
pepper
ginger powder
a few drops of lemon juice
1/4 cup currants
Cook the tortellini in boiling salted water for 15 minutes. Remove the pumpkin skin and cut the flesh into large pieces. Chop pumpkin seeds coarsely. Heat the oil slightly in a skillet and gently sauté the pumpkin for six to seven minutes. Stir in the sour cream or yogurt and purée the pumpkin mix. Season the mix with salt, pepper, ginger and lemon juice and add the currants. Add the tortellini to the sauce and heat again, but do not cook. Serve sprinkled with pumpkin seeds.
Variations: try seasoning the pumpkin with sautéed sage leaves instead of ginger and currants. Roasted pine nuts also work well.
1/4 lb vegetarian tortellini
salt
1 1/3 lb pumpkin or squash
1/4 cup hulled green pumpkin seeds
2 tbsp unrefined almond oil or cold-pressed extra virgin olive oil
1 cup sour cream, extra-thick yogurt or kefir cheese
pepper
ginger powder
a few drops of lemon juice
1/4 cup currants
Cook the tortellini in boiling salted water for 15 minutes. Remove the pumpkin skin and cut the flesh into large pieces. Chop pumpkin seeds coarsely. Heat the oil slightly in a skillet and gently sauté the pumpkin for six to seven minutes. Stir in the sour cream or yogurt and purée the pumpkin mix. Season the mix with salt, pepper, ginger and lemon juice and add the currants. Add the tortellini to the sauce and heat again, but do not cook. Serve sprinkled with pumpkin seeds.
Variations: try seasoning the pumpkin with sautéed sage leaves instead of ginger and currants. Roasted pine nuts also work well.