Pasta with Pumpkin
Roasted pumpkin is the hero of this creamy pasta dish, baked with garlic, rosemary, and plenty of extra virgin olive oil until it’s sweet and caramelized. The pumpkin gets blended into a smooth, creamy sauce that clings to the pasta, with no need for cream! A sprinkle of Pecorino adds sharpness, while crushed walnuts bring a satisfying texture. This dish is comforting, packed with flavor, and perfect for autumn nights. Prefer something heartier? Add pancetta or speck or keep it simple and meat-free – either way, it's a winner.
Ingredients
Instructions
Slice the pumpkin and remove the skin.
Line a baking tray with baking paper, then lay the pumpkin slices on the tray.
Drizzle a generous amount of EVOO over the pumpkin. Strip the rosemary leaves from the sprig and scatter them on top. Then add a sprinkle of salt and freshly ground black pepper.
Add two garlic cloves to the tray. Roast everything in the oven until the pumpkin is soft, checking after 20 minutes to make sure it’s not burning and turn to roast equally on both sides.
Once roasted, transfer all the pumpkin, rosemary, and garlic into an immersion blender. Pour in a generous amount of EVOO and blend until creamy. If it's hard to blend, add more EVOO. Set aside.
Bring a large pot of water to a boil then add 1 tablespoon of rock salt and allow it to dissolve. Add in the pasta of choice and cook according to the package instructions, stirring occasionally.
Scoop up a mug full of pasta water (once there is minimal cooking time left) and add some to the blender with the pumpkin cream, sprinkle in pecorino, and blend again. If it’s too thick, add more pasta water.
Use a spoon to mix further until you get a smooth, creamy consistency.
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Reviews from the Original Source
I will add roasted pumpkin seeds. I am making this wonderfull dish today, I’ve already baked the pumpkin.
I love the music playing while you’re cooking! Great choice!
Thank you! Luvu!🤗
Hello,
I am in Normandie in the north of France and have a huge amount of wonderful tasting sweet chestnuts. Would some go as a garnish for this meal instead of the walnuts? Or not? If not can you suggest another use for a mountain of sweet chestnuts? Thank you so much in advance!
Thank you for your recipe . I learn new way of making pasta.
Thank you.
Have a wonderful energy.
I made this tonight for Samhain, and it was absolutely wonderful! I couldn't get my pumkin as creamy and smooth cause I only had a small electric chopper, and not nearly as much EEVO as I woulda liked. Still it was delicious! I eyeballed the pecorino, and also toasted the pumpkin seeds in EEVO and sprinkled them on top after
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