Pasta with Pumpkin Cream

Creamy pumpkin pasta is an autumnal, creamy and comforting dish. It is also very versatile: you can add spices, herbs or other ingredients according to your personal taste.

Ingredients

• 320 g of pasta (penne, rigatoni, fusilli or a short pasta of your choice)
• 600 g of pumpkin, cleaned and cut into cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 500 ml of vegetable or chicken broth
• 100 ml of cooking cream
• 50 g of grated Parmesan
• Extra virgin olive oil
• Salt and pepper to taste
• Nutmeg (optional)
• Butter (for a creamier touch, if desired)
• Chopped parsley or fresh thyme for garnish (optional)

Preparation

1. In a large skillet or casserole, sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent.
2. Add the pumpkin cubes to the pan and let them brown lightly.
3. Pour the broth into the pan with the pumpkin, bring to a boil and then lower the heat to simmer. Cook until the pumpkin becomes tender.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions, making sure to keep it al dente.
5. When the pumpkin is cooked, blend everything with an immersion blender until you obtain a smooth cream. If desired, you can add a bit of butter to make the cream even more velvety.
6. Add the cream and Parmesan to the pumpkin cream, mix well and season with salt, pepper and nutmeg to your liking.
7. Drain the pasta and transfer it to the pan with the pumpkin cream. Mix well to combine the pasta with the cream.
8. Serve hot, garnished with chopped parsley or fresh thyme and, if you like, an extra sprinkle of Parmesan.

Fun Facts

Pumpkin is very versatile in the kitchen and is used in countless preparations, from appetizers to desserts. The sweet flavor of pumpkin pairs well with spices like nutmeg and pepper, but also with more intense flavors like gorgonzola or sausage in more elaborate versions of creamy pumpkin pasta.