Roasted Pumpkin Pasta with Parmesan Garlic Cream Sauce
Roasted Pumpkin Pasta with Parmesan Garlic Cream Sauce
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Serving size: 4 to 6 people
Calories: 837
I have been experimenting with different pumpkin recipes as our cooking pumpkins continue to come in. It’s been great fun, however pealing raw pumpkins is a huge pain and puts a damper on the whole joyful cooking experience! So, with this recipe I deviated from the pumpkin prep process and combined roasting strategies from another recipe to see if it would work without impacting the flavor or consistence of the pumpkin. I’m happy to report it worked and saved me from peeling the pumpkin! So here is my interpretation of Karen Tedesco’s Roasted Pumpkin Past with Parmesan Garli Cream Sauce.
Ingredients
2 lbs pumpkin, or 4-5 cups pre-cut squash
¼ cup finely chopped onion
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ cups heavy whipping cream
4 whole garlic cloves peeled and smashed
2 springs thyme, plus 1 teaspoon chopped
¾ cup grated Parmigiano Reggiano cheese
1 tablespoon butter
8 ounces dried pasta shells or other type of short pasta
1 ½ cups baby kale or spinach leaves chopped (I used spinach)
Instructions
Preheat the oven to 400 degrees. Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and salt and pepper. Bake pumpkin for 25 minutes on a baking sheet lined with foil. After baking let the pumpkin rest slightly and remove the skin. Next cut the pumpkin into cubes. Combine the pumpkin and ¼ cup finely chopped onions on the foil lined baking sheet. Toss with ¼ cup extra virgin olive oil, 1 teaspoon salt and 10 to 12 grinds of black pepper. Bake for 15 minutes until the pumpkin and onions are tender and lightly browned. Add to a serving bowl and toss with chopped spinach.
To make the sauce pour 1 ½ cups heavy whipping cream into a saucepan. Drop in 4 whole garlic cloves and thyme springs and bring to a simmer – lower the heat and watch that it doesn’t boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in ½ teaspoon salt and ½ cup of the Parmesan cheese. Transfer the sauce to the serving bowl toss with the butter, pumpkin, onions and spinach and keep warm.
Bring a 6-quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce and vegetables and gently stir until everything is evenly coated with the sauce. Serve with remaining cheese and sprinkle chopped thyme over the top.
Notes: store leftovers in the refrigerator up to 5 days. Add a few tablespoons cream and/or vegetable broth before reheating.
Bon Appetit!
