Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Pumpkin Week

on November 7, 2016

Last week I made a pumpkin pasta sauce, that had pumpkin puree, tomato sauce, and coconut milk.  (I used regular milk because I didn’t want to open a can just for 1/4 cup, since I halved the recipe.)  Also, I wasn’t sure if I would like pumpkin mixed with tomato sauce, and started with only half the amount of tomato sauce.  I served it on ravioli.  It doesn’t look appetizing in the photo but it was good.


The next night I used the sauce for pizza.  I added brussels sprouts, mushrooms, and chicken sausage for the toppings.  On the side is air-fried breaded cauliflower.  Florets are dredged in a mixture of flour and water, then rolled in breadcrumbs & parmesan cheese, then cooked for 20 minutes at 392F.  Crunchy & yummy.


Then last night we had a ziti casserole with ziti, the pumpkin pasta sauce, ricotta cheese and mushrooms.  I think the whole amount of tomato sauce would have been better for this dish.  As they say on the food shows, it needed more acid.


For Meatless Monday tonight, we’ll probably have more pizza with veggie toppings.


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