Pasta with creamy pumpkin sauce
4 servings
25 minutes
Pasta with creamy pumpkin sauce is a refined dish of European cuisine that combines the tenderness of pasta with the richness of autumn flavors. Historically, pumpkin has been a staple in many traditional recipes due to its sweet flesh and nutritional value. In this dish, it transforms into a velvety sauce highlighted by nutmeg aroma, creaminess, and the piquancy of pecorino romano cheese. The light crunch of pumpkin seeds and the freshness of parsley add textural variety. The sauce perfectly coats the penne, creating a harmony of flavors. This dish not only warms but also provides a sense of coziness, making it a wonderful choice for family dinners or festive gatherings.
1
In a large skillet, sauté the onion and garlic in vegetable oil over medium heat until they soften and turn golden. The onion and garlic should not blacken.
- Onion: 1 head
- Finely chopped garlic: 2 cloves
- Olive oil: 2 tablespoons
2
Mix pumpkin puree, broth, and cream in a bowl and pour into a pan. Season to taste. Cook at a gentle simmer, stirring occasionally, for 10 minutes.
- Pumpkin puree: 2 glasss
- Vegetable broth: 2 glasss
- Heavy cream 35% fat: 0.3 glass
- Nutmeg: 0.3 teaspoon
- Salt: 1 teaspoon
- Ground white pepper: 0.3 teaspoon
3
Meanwhile, cook the pasta al dente. Drain the water from the pasta and transfer it to the pan with the sauce. Simmer, stirring, for 2-3 minutes.
- Penne: 450 g
4
Add pumpkin seeds, Romano cheese, and parsley.
- Chopped parsley: 2 tablespoons
- Grated Pecorino Romano: 30 g
