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Creamy Pumpkin Pasta
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Creamy Pumpkin Pasta

1 h 30 minServes 4Nutri-Score C€€
from @al_dante_channel9 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (small, halved)Produce2 pieces
  • garlic (whole head, top sliced off)Produce1 piece
  • dried oregano (1 tsp)Spices5 ml
  • paprika (1 tbsp)Spices15 ml
  • fresh thyme (sprigs)Produce4 pieces
  • sage (sprig)Produce1 piece
  • olive oil (for roasting and sautéing)Pantry45 ml
  • pasta (your choice)Grains400 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • shallot (finely chopped)Produce1 piece
  • dry white wine (1/3 cup)Beverages80 ml
  • heavy cream (1 cup)Dairy240 ml
  • Parmigiano Reggiano (finely grated)Dairy100 g

per serving

Nutrition

638kcal

Carbs
85 g
Proteins
16 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Frying pan
  • Stockpot
  • Colander

step by step

Method

  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.
    Step 1

  2. Make the squash puree

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

  3. Fry the sage

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

  4. Build the flavor base

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

  5. Deglaze and simmer

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

  6. Make the creamy sauce

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

  7. Cook the pasta

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

  8. Serve

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