Pumpkin sauce pasta
The best pumpkin pasta ever that screams fall and is the perfect recipe for your next dinner party. Or just for yourself! This scrumptious pasta is made with simple ingredients and comes together in a pinch for the perfect quick and easy dinner!
The base for this sauce is just courgette and pumpkin.
If you know me I love my pasta sauces simple and light. For this sauce you’ll only need, courgette, pumpkin, a little sage and garlic. (Salt is obvious ;)) These ingredients are slowly pan fried until soft and slightly caramelised then blended until smooth to create this velvety, creamy, yet light sauce. It’s just devine!
A quick note.. Make sure you use a ‘floury’ pumpkin like a butternut or a hokkaido pumpkin as these varieties will make your sauce creamy and velvety.
This recipe serves 4 people.
Ingredients
1/2 (or 500-600 gr) hokkaido or butternut pumpkin, cut into small cubes
1 courgette, cut into small cubes
50-100 ml of olive oil
2 garlic cloves, minced
4 fresh sage leaves, + extra for garnish
salt and pepper to taste
400-500 gr of small shell pasta
How to
Start by heating up the olive oil in a frying pan over low heat.
Add the sage leaves and fry for 3 seconds.
Add the cubed pumpkin and courgette.
Fry for about 15-20 minutes until very soft and slightly caramelised.
Add the garlic and turn of the heat.
Season with salt and pepper.
Set aside to cool.
Meanwhile cook the pasta al dente in salted, boiling water.
Reserve a cup of the pasta water before draining.
Add the fried pumpkin and courgette once it has cooled a little into a blender and blend until smooth and creamy. You might need to add some more olive oil or water.
Add the sauce to the frying pan you used to fry the pumpkin and courgette, add the pasta and the pasta water.
Place on low/medium heat to let it heat through and serve hot.
Garnish with the fresh sage and black pepper.
Buon appetito!
