Creamy Pumpkin Paste
6 servings
25 minutes
Creamy pumpkin pasta is the true embodiment of comfort in Italian cuisine. Its velvety sauce, woven from pumpkin puree, delicate cream, and spices, envelops the pasta in silky smoothness, creating a harmony of flavors. Warm nutmeg complements the natural sweetness of the pumpkin, while pecorino romano cheese adds a savory salty note. This recipe is inspired by the autumn colors of Italy when the pumpkin harvest inspires cozy home dishes. The dish is perfect for leisurely dinners when you want to warm up with something tender and rich. Garnished with fresh parsley and crunchy pumpkin seeds, it becomes a true gastronomic work of art that can bring comfort in every bite.
1
Fry the onion and garlic in oil in a large pan over medium heat until they are soft.
- Onion: 1 piece
- Garlic: 2 cloves
- Butter: 2 tablespoons
2
Add pumpkin puree, broth, cream, sour cream, and season to taste.
- Pumpkin puree: 2 glasss
- Chicken broth: 2 glasss
- Cream 30% fat: 0.3 glass
- Sour cream: 5 tablespoon
- Nutmeg: 0.3 teaspoon
- Salt: 1 teaspoon
- Ground white pepper: 0.3 teaspoon
3
Boil for 10 minutes, stirring occasionally.
4
Meanwhile, boil the pasta in salted water until al dente.
- Pasta: 450 g
5
Drain the water and add it to the pumpkin mixture, continuing to cook until the mixture thickens.
- Chopped parsley: 2 tablespoons
6
Mix in parsley and garnish with cheese, optionally add more parsley and pumpkin seeds.
- Pecorino Romano cheese: 30 g
- Chopped parsley: 2 tablespoons
