Pairs well with Creamy Spaghetti with Pumpkin
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Creamy Spaghetti with Pumpkin
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A sensational dish that combines the sweetness of roasted pumpkin with the savory flavors of garlic, rosemary, and Pecorino Romano, creating a creamy sauce without the cream. Topped with crushed Californian walnuts for an added crunch, this dish is a comforting and nutritious option for any weeknight meal.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- pumpkin - 1 kg
- Pastificio Liguori spaghetti - 300 g (thin spaghetti preferred)
- garlic - 2 cloves (skin removed)
- rosemary - a bunch (fresh)
- Pecorino Romano - 6-7 Tbsp (grated)
- Californian walnuts - 9 pcs (crushed)
- Extra Virgin Olive Oil (EVOO) - to taste
- Salt - to taste
- Pepper - to taste
Instructions
- Prepare the Pumpkin: Slice the pumpkin and remove the skin. Line a baking tray with baking paper, lay the pumpkin slices on the tray, drizzle with EVOO, scatter rosemary leaves, and add a sprinkle of salt and pepper. Add two garlic cloves to the tray and roast in the oven until soft.
- Blend the Pumpkin Mixture: Transfer the roasted pumpkin, rosemary, and garlic into a blender. Add a generous amount of EVOO and blend until creamy. If too thick, add more EVOO.
- Cook the Spaghetti: Bring a large pot of water to a boil, add 1 tablespoon of rock salt, then add the spaghetti and cook according to package instructions. Scoop up a mug full of pasta water towards the end of cooking.
- Finish the Pumpkin Sauce: Add some pasta water to the blender with the pumpkin cream, sprinkle in pecorino, and blend again. Adjust thickness with more pasta water if needed.
- Combine Pasta with Pumpkin Sauce: Combine the cooked spaghetti with the pumpkin sauce, adding more pasta water if necessary to achieve a creamy consistency. Serve topped with crushed walnuts and a sprinkle of Pecorino Romano.
