Creamy Pumpkin Pasta with Scallops
Course: Main Dish
Makes 2 Servings
4 ounces Dreamfields Angel Hair Pasta uncooked
1/2 teaspoon salt
2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
2 cups pumpkin purée
2 cups light chicken broth (preferably homemade)
1/2 cup lite coconut milk
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh thyme divided
6 large scallops
2 tablespoons hazelnuts chopped
Gouda cheese shredded (optional)
Bring a medium size pot of water to a boil. Add the pasta to the pot and cook until al dente, or according to the package instructions. Drain and set aside.
While the pasta is cooking, in a large skillet over medium-high heat, add the olive oil; reduce the heat to medium low and add the onion and garlic to the pan.
Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes. Increase the heat to medium and add the pumpkin, chicken stock, coconut milk, salt, pepper and 1 tablespoon of the thyme to the skillet. Whisk until well-combined and simmer, stirring occasionally, for 10 minutes. Remove from heat. Toss with cooked pasta.
Meanwhile, sprinkle scallops on both sides with desired amount of Cajun seasoning. Grill the scallops about 1 minute or heat 1 tablespoon of oil in a skillet and cook about 1 minute on each side or until scallops are opaque. (Alternatively, scallops can be sautéed. Heat 1 tablespoon olive oil about 1 minute on each side until opaque.)
Divide pasta between 2 bowls and garnish with the remaining thyme and Gouda cheese, if using. Top with scallops and hazelnuts; serve immediately.
16 g Fat
67 g Carbohydrates
20 g Protein
3.5 g Saturated Fat
10 mg Cholesterol
1710 mg Sodium
8 g Dietary Fiber