Creamy Pasta in Rosemary Roasted Pumpkin Sauce

50 min
This dish is the perfect definition of fall “comfort food”. It is a pasta (linguine or spaghetti type) bathed in a silky and vibrant sauce made from pumpkin puree. The secret of its deep flavor lies in the fact that pumpkin is baked (“roasted”) at high temperature together with tomato, onion, garlic and fresh rosemary. These roasted vegetables are blended with a little water from cooking the pasta and evaporated milk to create an emulsified sauce. Finally, the cooked pasta “al dente” is sautéed in this sauce, ending with butter and Parmesan cheese for extra creaminess and flavor.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Oven
  • + Baking tray
  • + Blender.
  • + Large pot for pasta.
  • + Large skillet for the sauce.
  • + Cutting board and knife.
  • + Pasta scoop and tongs

INSTRUCCIONES

Step 1:

Roast Vegetables. Preheat the oven to 200°C (400°F). Cut the pumpkin in half and remove the seeds and filaments. Place the halves on the baking sheet with the pulp facing up. Place tomato wedges, onion wedges and garlic cloves inside the cavities. Add the rosemary sprigs, drizzle everything with olive oil, salt and pepper.

Step 2:

Bake. Take the tray to the oven and bake for 30-40 minutes, or until the pumpkin pulp is completely tender when pricked with a fork.

Step 3:

Cook the Pasta. While the vegetables are in the oven, bring plenty of salted water to a boil in the large pot. Cook the pasta according to the instructions on the package until it is “al dente”. Reserve at least one cup of the cooking water before draining it.

Step 4:

Prepare the Sauce. Remove the vegetables from the oven. Using a spoon, scoop out all the pulp from the roasted pumpkin and place it in the blender bowl. Also add the roasted tomatoes, onions and garlic.

Step 5:

Liquify. Pour the evaporated milk and about half a cup of the pasta cooking water into the blender. Season with a little more salt and pepper. Blend at high speed until you get a completely smooth and creamy sauce.

Step 6:

Finish the Pasta. Heat the large skillet over medium heat. Pour in the liquefied pumpkin sauce. When hot, add the drained cooked pasta.

Step 7:

The Final Touch. Add the butter and grated Parmesan cheese. Using tongs, sauté and mix vigorously the pasta with the sauce until it is perfectly integrated, creamy and shiny.

Step 8:

Serve. Serve the pasta immediately in deep plates. Garnish with fresh basil leaves. It looks spectacular if you top it off with a fried egg!

TIPS

  • + Roasting is Flavor: Do not boil the pumpkin. High-temperature baking caramelizes the natural sugars in pumpkin, onion and tomato, giving the sauce a depth of flavor that is impossible to achieve with a simple boil.
  • + Pasta Water is Gold: The cooking water of the pasta is full of starch. It is the secret ingredient for emulsifying the sauce and making it “stick” perfectly to the pasta, giving it a silky texture without the need to add more fat.
  • + The Aromatic Touch: Fresh rosemary roasted with vegetables infuses the sauce with a delicious country scent that combines perfectly with the sweetness of the pumpkin.
  • + Butter and Parmesan at the End: As in a risotto, adding cold butter and Parmesan cheese at the end (“mantecare” technique) helps to assemble the sauce, giving it shine and an ultra-creamy final texture.
  • + Don't Throw Anything! : As you saw, Halloween pumpkin turns into a delicious main course. In the kitchen, creativity is the best way not to waste!