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Pumpkin & Gruyère Rigatoni with Caramelized Onions and Burrata
55 minVoor 4Nutri-Score C€€€
C
55 min
55 minPumpkin & Gruyère Rigatoni with Caramelized Onions and Burrata
wat u nodig heeft
Ingrediënten
rigatoniGranen400 g
onion (thinly sliced)Groente en fruit2 stukken
grass-fed butter (divided)Zuivel60 g
pumpkin puréeVoorraadkast250 g
heavy creamZuivel200 ml- Gruyère (grated)Zuivel150 g
Parmesan (finely grated)Zuivel40 g
nutmeg (freshly grated)Kruiden en specerijen1 g- burrata (at room temperature)Zuivel1 stuk
prosciutto (thinly sliced)Vlees60 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
728kcal
- Koolhydraten
- 85 g
- Eiwitten
- 24 g
- Vetten
- 33 g
wat u gebruikt
Keukengerei
Soeppan- Hapjespan
Rasp
Vergiet
stap voor stap
Bereiding
- Stap 1
Caramelize the onions
- Melt part of the butter in a large sauté pan over medium-low heat.
- Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, until deep golden and jammy.
- Stap 2
Cook the rigatoni
- Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente.
- Reserve a cup of pasta water, then drain.
- Stap 3
Build the pumpkin cream sauce
- Add the remaining butter to the onions, then stir in the pumpkin purée and cream.
- Season with nutmeg, salt and pepper and let it bubble gently into a smooth sauce.
- Stap 4
Melt in the Gruyère
- Lower the heat and stir in the grated Gruyère and Parmesan until melted and glossy.
- Loosen with a splash of pasta water if the sauce is too thick.
- Stap 5
Toss the pasta
- Add the drained rigatoni to the pan and toss until every piece is coated in the sauce.
- Stap 6
Finish and serve
- Plate the rigatoni and tear the burrata over the top.
- Drape with prosciutto, add a final grating of nutmeg and black pepper and serve immediately.
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