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Creamy Pumpkin Pasta
Hoofdgerecht

Creamy Pumpkin Pasta

1 u 30 minVoor 4Nutri-Score C€€
van @al_dante_channel9 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • butternut squash (small, halved)Groente en fruit2 stukken
  • garlic (whole head, top sliced off)Groente en fruit1 stuk
  • dried oregano (1 tsp)Kruiden en specerijen5 ml
  • paprika (1 tbsp)Kruiden en specerijen15 ml
  • fresh thyme (sprigs)Groente en fruit4 stukken
  • sage (sprig)Groente en fruit1 stuk
  • olive oil (for roasting and sautéing)Voorraadkast45 ml
  • pasta (your choice)Granen400 g
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • shallot (finely chopped)Groente en fruit1 stuk
  • dry white wine (1/3 cup)Dranken80 ml
  • heavy cream (1 cup)Zuivel240 ml
  • Parmigiano Reggiano (finely grated)Zuivel100 g

per portie

Voedingswaarden

638kcal

Koolhydraten
85 g
Eiwitten
16 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Blender
  • Koekenpan
  • Soeppan
  • Vergiet

stap voor stap

Bereiding

  1. Roast the squash and garlic

    • Preheat the oven to 175 °C.
    • Season the butternut squash with salt, pepper, paprika, fresh thyme and olive oil.
    • Place the squash and the head of garlic on a baking tray and bake until tender.
    Stap 1

  2. Make the squash puree

    • Squeeze the roasted garlic out of its skin.
    • Blend the baked butternut squash and garlic until smooth.
    Stap 2

  3. Fry the sage

    • Sauté the sage in olive oil until crisp.
    • Set aside on a plate.
    Stap 3

  4. Build the flavor base

    • Sauté the chopped shallot in olive oil until translucent.
    Stap 4

  5. Deglaze and simmer

    • Add the white wine and let it reduce slightly.
    • Blend in the squash puree and stir in the oregano.
    Stap 5

  6. Make the creamy sauce

    • Pour in the heavy cream and bring to a gentle simmer.
    • Season with salt and pepper.
    Stap 6

  7. Cook the pasta

    • Cook the pasta al dente in salted water.
    • Drain and mix it into the pumpkin sauce.
    Stap 7

  8. Serve

    • Serve with a generous sprinkle of Parmigiano Reggiano and the fried sage.
    Stap 8
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