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Non Dairy Creamy Pasta

 

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Non Dairy Creamy Pasta
 

 

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Recipe

Non Dairy Creamy Pasta

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 8 oz cubed pumpkin or butternut (cubed into 1/2 " pieces)
  • olive oil spray
  • 1/2 tsp cinnamon mixed with 1 Tbsp brown sugar
  • 1 lb thinly sliced turkey/chicken Schnitzel
  • 2 Tbsp chicken bouillon
  • 1 chicken bouillon cube dissolved in 2 1/2 cups boiling water
  • 1 - 15 oz can mushrooms
  • 1 heaped Tbsp cornstarch
  • 1 1/2 cups soy milk
  • salt and pepper
  • 14 oz fettuccine pasta
  • salted pecan nuts, lightly crushed. (Toast in oven to crisp them up)

Directions

Preheat the oven to 350 degrees Fahrenheit.    Place the pumpkin or squash in a roasting pan, spray  with a little olive oil and sprinkle with cinnamon and brown sugar.

Place in the oven and bake for 30 minutes until golden brown.

Slice the turkey/chicken into thin, bite-size strips.  Lightly sprinkle with chicken bouillon and fry it in small batches in a lightly oiled pan.  Fry the meat until golden on both sides.  Remove from the pan and set aside.  Repeat this process until all the meat has been cooked.

Remove the pan from the heat and add the chicken stock.

Drain the liquid off the canned mushrooms and dissolve the cornstarch in this liquid.

Add the soy milk to the cornstarch mixture and mix well.  Add to the chicken stock mixture and return to the heat.  Bring to the boil, stirring continuously with a whisk.

When it starts to thicken, add the turkey/chicken and mushrooms.  Give it a good stir, remove it from the heat and set aside.  Add salt and pepper to taste.

By now the pumpkin should be ready.  Remove it from the oven and set aside.

When you are ready to serve the meal, cook the pasta according to the instructions on the packet.

Heat the turkey and mushroom sauce, stirring as you do so.

Lastly, add the pumpkin, mixing it carefully so as not to mash it up too much.

As soon as the pasta is ready, pour the turkey/chicken, mushroom and pumpkin mixture over the pasta and sprinkle with toasted pecan nuts.

 

 

 

About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

One Response to Non Dairy Creamy Pasta

  1. avatar says: mushi

    B”H YUM!

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