Hi everyone and please click on the title of this post to read more. Well, I am happy to report that my friend , Pamela, has some exciting updates with her cooking journey. If you remember from the summer, Pamela has a lot of discomfort around cooking but feels perfectly confident when cooking a Spanish tortilla because she associates that cooking process with her memories of Spain, a place and time in her life that were very significant and positive. When she recently bought the “wrong” potatoes to make the tortilla, she faced her fears, moved forward and ended up with not only more cooking confidence, but an even better tortilla! Hear what she has to say about thinking out of the cooking box in the video below and how her upbringing had a negative impact on her abilities in the kitchen. Perhaps some of us can relate…
If you thought things in Pamela’s kitchen world couldn’t get better, when I served Pamela my Pasta with Pumpkin cream sauce that calls for all of 2 ingredients (plus salt and pepper for the sauce), she felt confident enough from what she learned during her tortilla debacle to make it on her own. I am very proud of her!
Here it is and let me know what you think:
Pasta with Pumpkin Cream Sauce:
Cooked pasta for two people
1/2 cup pumpkin puree (comes in a can from ANY supermarket)
1/2 cup heavy cream
salt and pepper to taste
Optional garnish: freshly grated Parmesan cheese, toasted pine nuts or toasted walnuts
In a small sauce pan or saute pan on a low flame, pour in pumpkin puree and heavy cream . Stir until combined and hot. When heated through , add salt and pepper to taste and pour over hot pasta. Top with cheese and nuts if so desired.