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Receta Orange Butternut Sauce For Pasta
by Global Cookbook

Orange Butternut Sauce For Pasta
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Ingredientes

  • 1 tsp Light oil with a dash of toasted sesame oil
  • 2 x Garlic cloves, bashed, peeled and minced
  • 3 c. Chicken stock, (use a vegetable stock if you prefer to make the dish completely vegetarian)
  • 2 lb Butternut squash baked for 50 min at 350F to yield 3 c. of
  •     Pulp
  • 1 x 6 inch piece rosemary
  • 1 c. Frzn corn
  • 1/4 tsp Freshly grnd black pepper
  • 1 pch Salt
  • 1/4 tsp Cumin
  • 2 Tbsp. Cornflour mixed with 1/4cup unsweetened, (slurry) orange juice
  • 1/4 c. Strained lowfat yoghurt

Direcciones

  1. Heat the oil in a large saucepan over medium heat and fry the garlic for 3 min. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 min. Remove the rosemary and throw away.
  2. Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 min. Pour into a blender and puree till very smooth - about 5 min.
  3. To serve, just before serving, whisk in the lowfat yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or possibly chill before adding the lowfat yoghurt and re-heat later.