Most people think of pumpkin for desserts, but why not use it in place of tomato sauce with pasta … and why not make that chocolate pasta*? ~ Marlys
* Pasta featured in Issue 6 of Adventures with Tea eMagazine!
Pumpkin Pasta Sauce
- 1 can Pumpkin puree NOT pie mix
- 1/2 cup Chocolate Spice Chai brewed tea
- 2 cups Thinly sliced baby portabella mushrooms
- 4 tsp Brown sugar
- 1 tsp Tarragon
- 1/4 tsp Thyme
- 1/2 tsp Salt
- 1/4 cup Whipping cream
Combine pumpkin, tea, and sliced mushrooms in a small skillet. Heat until hot and bubbly, then stir in whipping cream and allow to cook down a bit.
Gently mix in brown sugar, spices, and salt just before removing from heat. Serve over chocolate pasta and top with Feta cheese.