This is seriously one of the easiest things I've ever made and it tastes amazing. (I'm sorry that there aren't measurements for the spices; I always eyeball my spices, but my only word of advice for this recipe is to not overdo it with the nutmeg. Less is more here.)
12oz small pasta shells
32oz vegetable stock
1 cup pure pumpkin puree
Nutmeg, salt, garlic, black pepper, red pepper flakes to taste
4oz cream cheese
2tbs butter
And I added a few ounces of a shredded cheese blend
Instructions are just to throw everything except the cheese and butter in a pot, bring it to a simmer, mix occasionally, add the cheeses and butter, mix until melted/combined, cover on low for a few minutes, serve warm.
bon appetit
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