Autumn arrives and with it, always by its side, one of the undisputed stars of the season: the pumpkin! As a small tribute, today I want to share a very easy recipe to make, a pumpkin pasta dish with Parmesan cream that is simply delicious and that you can prepare on any occasion and with any type of pasta.
Extremely versatile, a source of essential vitamins and minerals, and an undisputed ally of our immune system, I think pumpkin is an ingredient that always surprises us. I find it fascinating to see how its flavor changes depending on how it's cooked, although it has the virtue of always being utterly tasty.
Ingredients
- 300 g fresh pasta (whichever you prefer)
- 500 g peanut squash (peeled and cut into cubes)
- Half a peanut squash cut into slices (unpeeled)
- Extra virgin olive oil (AOVE)
- Fresh thyme (a few sprigs)
- 2 garlic cloves
- 500 ml cooking cream 18% m.g. (if you prefer, you can use evaporated milk)
- 100 g grated Parmesan
- Salt and freshly ground black pepper (to taste)
- Fried sage leaves (for garnish)
Preparation
- Preheat the oven to 200º C.
- Place the pumpkin slices on a non-stick baking tray, drizzle them with a splash of extra virgin olive oil and season to taste with salt and freshly ground black pepper.
- Place the tray in the oven and roast the pumpkin slices for about 35–40 minutes, until you see the edges are browned and the flesh is tender.
- While the pumpkin roasts, start preparing the sauce. Heat over low heat your Le Creuset Pumpkin cast iron casserole and add the diced pumpkin, along with the cooking cream, the two garlic cloves and the thyme.
- Add salt and black pepper to taste, stir well, and cover the casserole. Cook for about 20 minutes, always over low heat.
- After 20 minutes have passed, uncover the casserole and continue cooking until the pumpkin is tender and you see the cream has reduced by half.
- Meanwhile, bring plenty of water to a boil in a pot to cook the pasta.
- Remove the garlic, peel them and put them back into the cream. Remove the thyme sprigs and blend the sauce until the pumpkin and cream have combined and the sauce has a smooth appearance.
- Now add the grated Parmesan cheese and gently stir until it melts and incorporates into the sauce. Taste the sauce and adjust the salt and pepper if necessary. Cover the casserole so the sauce stays warm.
- Add salt to the pot water and cook the fresh pasta until al dente.
- Place a tablespoon of sauce in each soup plate, distribute the pasta and add more sauce on top.
- Place two or three pieces of roasted pumpkin on each plate and grate a generous amount of Parmesan over the top. Serve hot, with some fried sage leaves or with some toasted pumpkin seeds.
Suggestions
- You'll see that, on this occasion, we've used lasagna sheets, but you can use another type of pasta.
