Pumpkin Pasta (Perfection!) +PLUS English Muffin Bread

My sweet friends, Laura and Mary, came over awhile ago, and I made dinner for them.  (Laura is also the other cooking devushka!) I had all of this pureed pumpkin to use, and I found this recipe for pasta in a pumpkin sauce.  I had never made anything with pumpkin other than lots of dessert items, so I wanted to try this recipe right away.

We were not disappointed!  This dish hit the spot!  I made some English Muffin bread to go along with it.  It was a great compliment to the meal…although I confess I enjoyed it even more for breakfast in the morning for the following couple of weeks.  Pop a slice of that stuff in the toaster, and put on a little butter and jam…yum!

Enjoy these 2 wonderful recipes!

Pumpkin Penne Pasta (Perfection) adapted from Proceed with Caution


  • 4 oz pasta (I used Whole wheat rigatoni)
  • 2 tsp olive oil
  • 1 small onion, thinly sliced (about 75 g)
  • 2 cloves of garlic, minced
  • 2 Tablespoons dry marjoram/savory mix
  • 2 cooked boneless, skinless chicken breasts
  • 1/2 cup cottage cheese
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • pinch of nutmeg
  • 5 oz. frozen broccoli, mostly the tree parts, not the stems
  • grated parmesan cheese, optional

1. Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, spices, and chicken; continue to saute.  Add in the broccoli to cook for the last few minutes.

2. Meanwhile, cook pasta according to package directions.

3. Combine combine pumpkin, cottage cheese, and milk in a bowl.  Blend with an immersion blender until no lumps are present. Add to mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

4. Drain pasta and return to pot over low heat. Add skillet mixture to pasta.  Serve with parmesan cheese, if desired.

English Muffin Bread (from Amber’s Delectable Delights)


6 cups all purpose flour
2 packages active dry yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon sugar
1 teaspoon salt

1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.  (I used a flour sifter for the sprinkling, and it worked quite well!)
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar and, salt just until warm (120 to 130 degrees F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until doubled in size (about 45 minutes).
4. Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.


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