Pasta with pumpkin puree in creamy sauce
6 servings
25 minutes
Pasta with pumpkin puree in creamy sauce is a harmonious combination of tender Italian pasta and velvety pumpkin sauce that fills the dish with a soft sweet taste and light nutty notes. The inspiration for this recipe may come from the autumn colors of Tuscany, where pumpkin is a frequent guest at the table. The creamy consistency is created by cream and sour cream, while nutmeg and white pepper add spiciness. The composition is completed by salty-spicy pecorino romano cheese and fresh parsley, giving the dish sophistication. The pasta is perfect for a cozy dinner, complementing a cool evening with warm shades of flavor and aroma. It is easy to prepare but impresses with its depth and richness. This dish will be an excellent choice for both everyday menus and festive tables.
1
First, in a large skillet, sauté the onion and garlic over medium heat (adding a little oil) until they are soft (but not crispy).
- Onion: 1 head
- Finely chopped garlic: 2 cloves
- Butter: 2 tablespoons
2
Then blend the pumpkin, broth, cream, sour cream and add seasoning (to taste) into a puree. Next, transfer the mixture to a pan and simmer on low heat for 10 minutes, stirring occasionally.
- Pumpkin puree: 2 glasss
- Chicken broth: 2 glasss
- Heavy cream 35% fat: 1 glass
- Sour cream: 1 jar
- Nutmeg: 1 g
- Salt: 1 teaspoon
- Ground white pepper: 1 teaspoon
3
Boil pasta in salted water in parallel, drain the water. Add the pasta to the puree, mix, and simmer for 2-3 minutes until the puree thickens.
- Penne: 450 g
- Pumpkin puree: 2 glasss
4
Then immediately add parsley and Romano cheese (you can also add pumpkin seeds to taste).
- Chopped parsley: 2 tablespoons
- Pecorino Romano cheese: 30 g
