This creamy pumpkin pasta is perfect for weeknight dinners as it’s easy to make, yet so good and satisfying. Perfect for cold autumn days, when you need something warm and comforting.
o 500 g linguine pasta
o 2 small shallots
o 400 g Mantua pumpkin, or butternut squash
o 1 clove garlic
o A handful of fresh sage leaves
o Olive oil
o Pinch of ground nutmeg
o Salt, to taste
o Black pepper, to taste
o Chopped toasted hazelnuts (optional)
• Peel and chop the pumpkin into cubes, chop the shallots and place them in a large pan. Add 1 tbsp olive oil and cook on medium heat. Add water and stir occasionally until the pumpkin is soft. Once cooked, transfer to a blender and blend until smooth.
• In a large cooking pot, place water and a generous pinch of salt. Once boiling, add pasta. I love using linguine for this recipe, but you can also use spaghetti or any kind of short pasta. Make sure to save 1 cup of pasta water, as we’ll use it for making the pumpkin sauce.
• In a large pan, place 2 tbsp olive oil, garlic and about 10 sage leaves. Stir on low heat for 2 minutes, then add coconut milk, pumpkin puree, salt and pepper. Bring to a simmer on medium heat, then reduce the heat and cook for another 5-10 minutes. Add some water that we saved from pasta to make it more creamy.
• Drain your pasta 2 minutes before the cooking time indicated and add it to the saucepan. Mix well and let the pasta absorb all the pumpkin sauce and finish cooking. Garnish with some sage leaves or serve with some toasted hazelnuts.