Pumpkin Pasta Sauce
Are you tired of the same old pasta sauce? Why not try something different and delicious with pumpkin pasta sauce? It's a unique twist on a classic dish!
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Ingredients
- 360 G Pasta
- 1 1 Kg Pumpkin
- 2 Cloves Garlic
- 2-3 Tablespoon Olive Oil
- 1 Handful Sage Leaves
- 1 Teaspoon Red Pepper Flakes
- 80 G Parmigiano Reggiano Cheese
- Salt As Per Test
- Cracked Black Pepper As Per Test
Instructions
- Warm the oven up to 400°F/200°C
- Peel the pumpkin and cut it into chunks. Cut the tops off of two heads of garlic
- Add the garlic and pumpkin to a baking dish. Drizzle olive oil and salt over them
- Then, mix them well to make sure everything is covered. Put it in the oven for 45 minutes
- Wait a minute or two before putting the garlic bulbs in the baking dish
- Add the garlic and pumpkin and mix them together until the mixture is smooth
- Get a large saucepan, throw some salted water, and cook the pasta al dente
- Empty it, but keep a small amount of the pasta water for later
- Cook some sage leaves in olive oil in a pan for few minutes
- When the sage leaves are nice and crispy, remove them
- Next, put over medium-low heat some red pepper flakes
- Add the pumpkin puree to a small pasta water pot and let it simmer
- Add some grated parmesan cheese, toss the cooked pasta
- Then splash some pasta water into the pan. Just swirl it a little till it's all lovely and creamy
Nutrition
Calcium: 329mg | Calories: 547kcal | Saturated Fat: 5g | Fat: 15g | Protein: 22g | Carbohydrates: 85g