Preparation
1. Roast pumpkin cubes with olive oil, salt, pepper at 400°F (200°C) for 25–30 minutes until tender.
2. Sauté garlic and onion in oil, add roasted pumpkin and broth, simmer 10 minutes.
3. Blend until smooth, stir in cream, nutmeg, and parmesan.
4. Cook pasta, reserve some water, toss with pumpkin sauce.
5. Garnish with fried sage and more parmesan.
About the Recipe
Sweet heirloom pumpkin roasted and blended into a silky sauce with sage and parmesan. A seasonal pasta that’s creamy, cozy, and elevated for any dinner table.
Ingredients
1 small Rouge Vif d’Etampes pumpkin, peeled, diced
2 tbsp olive oil
2 garlic cloves, minced
1/2 onion, chopped
1/2 tsp nutmeg
Salt & black pepper
1/2 cup vegetable broth
1/2 cup heavy cream
1 lb pasta (tagliatelle or similar)
1/2 cup grated parmesan
Fresh sage leaves, fried