Pasta with pumpkin
6 servings
150 minutes
Pumpkin pasta is a delicate and aromatic dish born in American cuisine, where the autumn harvest of pumpkin inspired the creation of cozy and rich recipes. The pumpkin sauce, made with leeks, celery, and spices, reveals the vegetable's natural sweetness while complementing it with creamy cream and rich chicken broth. Spices like nutmeg and black pepper add a warm depth of flavor to the dish. Pasta soaked in this velvety sauce becomes the perfect cozy dinner, especially when topped with grated Parmesan. This recipe is a true ode to comfort, combining the lightness of pasta with the rich autumn flavor of pumpkin, making it an excellent choice for family lunch or romantic dinner.
1
Melt butter in a large pot over medium heat, add finely chopped leek and celery, and sauté for a few minutes.
- Butter: 50 g
- Leek: 1 piece
- Celery stalk: 1 piece
2
Add finely chopped pumpkin to the pot and sauté for 2-3 minutes.
- Pumpkin: 1 kg
3
Pour chicken broth into the pumpkin and bring to a boil.
- Chicken broth: 450 ml
4
Reduce the heat, cover the pot with a lid, and continue cooking on medium heat for 20 minutes.
5
Add salt and spices to the pumpkin, mix, and remove from heat.
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground nutmeg husk: 0.1 teaspoon
6
Pour the pumpkin mixture into a blender and prepare a homogeneous mass.
7
Pour the pumpkin puree back into the pot.
8
Add cream to the puree and cook on low heat until thickened, stirring frequently.
- Whipped cream: 0.7 glass
9
While preparing the sauce, boil the pasta so that it is ready at the same time as the sauce. (Cook the pasta for 1 minute less than the package indicates.)
- Pasta: 500 g
10
Serve hot with grated parmesan.
- Grated Parmesan cheese: 150 g