Pumpkin Creamy Pasta

Salads

Nov 13

A bright, velvety pasta dish for the pumpkin season. Blending roasted pumpkin with ricotta creates a delicate and creamy pasta sauce, while Parmesan and olive oil add richness and depth.

The recipe

Roast the pumpkin

Preheat the oven to 220C with ventilation.

Halve the pumpkin and cut it into 2 cm thick slices.

Arrange the slices into a large baking tray lined with baking paper, leaving space between them for a even roasting.

Roast for about 40 minutes, until soft and lightly caramelised.

Remove from the oven, and let cool.

Toast the pumpkin seeds

Use the hot oven to toast the pumpkin seeds. Just spread them on a baking tray and toast for about 5 minutes, until fragrant.

Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package instructions.

Drain, and reserve about 100 ml of the cooking water.

Make the sauce

In a blender add the roasted pumpkin (peeled and roughly torn into pieces), ricotta, Parmesan, olive oil, lemon juice, and lemon zest. Add about 50 ml of the reserved pasta water and blend at medium speed until smooth and creamy.

Adjust consistency with more pasta water if needed.

Season with salt and ground pepper to taste.

Assemble

In a large pan or pot, toss the cooked pasta with the pumpkin sauce over low heat until well coated.

Transfer to serving plates.

Top with grated parmesan cheese, a drizzle of olive oil and roasted pumpkin seeds.

Serve immediately - and enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !