Healthy cannabis-infused pumpkin pasta sauce
Most pumpkin recipes are designed to satisfy a sweet tooth while embracing one of the most delicious flavors of fall, but this incredible edible pumpkin pasta offers a healthier alternative that is so smooth and addictive that it might just replace all of your favourite pasta sauces once you get a taste. The best part is that you can switch things up a bit by adding your own choice of veggies or spices to complement the pumpkin pasta sauce, and once it’s done, it tastes amazing when it’s served over top of almost any type of noodle making it simple and versatile.
How to make pumpkin pasta that’s infused with cannabis
This is one of those pumpkin recipes that bring together all of the best flavors and aromas of fall, and it’s good for you, so you can feel free to indulge without feeling guilty about it, but we do recommend caution the same we would with any edible, as the precise dosage of this highly infused pumpkin pasta is difficult to predict. That is why it’s best to stick with one serving per person until you have a chance to see how strong your ingredients are and to gain a comfortability with what to expect from the experience.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 8 ounces of pasta (any kind that you like)
- 3 ounces cream cheese
- 2 cups of milk
- ½ cup grated parmesan cheese
- 1 heaping tablespoon of cannabutter
- 1 heaping tablespoon of flour
- 2 minced garlic cloves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- A pinch of cayenne pepper
- Large pot
- Pasta spoon
Add a pinch of salt to a large pot of water, and slowly bring the liquid to a boil over medium heat.
Cook the pasta according to the directions on the package for al dente noodles, and when they’re done, strain the water, reserving only 1 cup of the starch-filled liquid for the dish.
Toss the cannabutter into the saucepan and make it melt over a low heat that is just high enough to make it lightly sizzle.
Pour the flour into the saucepan and whisk the two ingredients together into a paste as it browns.
Once the mixture turns a nice golden-brown color, it’s time to add the garlic and then let it simmer for 1 minute.
Slowly pour in the milk, whisking the ingredients together until they’re smooth to avoid the forming of lumps.
Increase the heat to high and whisk the mixture frequently while it cooks and thickens for 9-10 minutes.
Remove the saucepan from the hot burner and add the cayenne, cinnamon, nutmeg, salt, pepper, pumpkin, and cream cheese to the ingredient and then blend them until everything melts and the sauce is smooth.
Finally, it’s time to put the pasta into the pumpkin sauce, so dump it into the saucepan, and give everything a good stir until all of the noodles are covered. At this point, if the mixture is too thick, the reserved pasta water can be used to get it thinner until it reaches the consistency and texture that you desire.
Serve this pumpkin pasta with a hearty helping of parmesan cheese while it’s piping hot and fresh off the oven for the very best flavor.
A fresh batch of pumpkin pasta can store quite well in a sealed container as long as it’s stored in the fridge for up to 4 days, making this recipe perfect for those times when you need something that can be made well in advance of when it’s needed. The pumpkin pasta sauce can also freeze quite well on its own, and keep for up to 6 months this way, so you can make a lot of it and save most of it to be easily microwaved when a craving hits in the future.