Paccheri, a large tube-shaped pasta, pairs beautifully with a velvety roasted pumpkin cream sauce, offering a cozy and flavorful dish perfect for fall or winter. This recipe brings together the natural sweetness of roasted pumpkin with the richness of cream, balanced by savory elements like Parmesan and a hint of garlic.
Ingredients:
- 400g paccheri pasta
- 500g pumpkin, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 100ml heavy cream
- 50g grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh sage leaves or toasted pine nuts for garnish (optional)
Instructions:
- Roast the Pumpkin:
- Preheat the oven to 200°C (400°F). Toss the cubed pumpkin in 1 tablespoon of olive oil and season with salt and pepper.
- Spread the pumpkin evenly on a baking tray and roast for about 25-30 minutes, or until tender and caramelized.
- Prepare the Sauce:
- While the pumpkin roasts, heat the remaining olive oil in a pan over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes.
- Once the pumpkin is roasted, transfer it to a blender or food processor along with the sautéed onions and garlic. Add the heavy cream and blend until smooth.
- Pour the pumpkin cream back into the pan and stir in the Parmesan cheese. Season with salt and pepper to taste, and keep the sauce warm over low heat.
- Cook the Paccheri:
- Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Combine:
- Toss the cooked paccheri with the roasted pumpkin cream, adding a little reserved pasta water if the sauce is too thick.
- Stir until the pasta is well-coated with the sauce.
- Serve:
- Plate the paccheri and garnish with crispy sage leaves or toasted pine nuts if desired. Finish with an extra sprinkle of Parmesan.
Enjoy this creamy and satisfying dish as a perfect seasonal treat!
