Morphing Recipes

I cooked the following recipe last night and changed a few things in it, due to budget constraints and pantry availability. I love to cook and this comes very easily to me, but I know some of you have asked me in the past to do a Cooking 101 class. Here is the beginning of it!

The biggest way to save money on your budget is to learn how to morph your favorite recipes to work for you. For instance, see my revisions on the recipe below. BTW – This is the best recipe!!! We love it! Thanks Food Network!

:: Substituted

• Vegetable Broth – for Chicken Broth
• Rigatoni – for any kind of pasta like, spaghetti, angel hair or penne
• Prawns – those are just shrimp, but you can also use any leftover chicken
• Fresh Basil – for dried or even omit it, just use 1/2 to 1/3 called for in recipe for dried
• Whole Milk – for skim, lowfat milk
• Diced Squash – I actually roasted mine when I did chicken in the oven a night before and just added garlic, salt and pepper before I put it in the blender w/ chicken broth.

Rigatoni with Squash and Prawns

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.