Pappardelle in Pumpkin Sauce
Ingredients
- For the pumpkin sauce base • 1 lb 2 oz (500 g) pumpkin or Acorn squash • 2 tbsp olive oil • 70 g (2 ½ oz) mascarpone cheese • 60 g (2 oz) grated Parmesan, plus extra for serving • Salt and black pepper, to taste
- For the pasta • 1 lb (500 g) fresh or dried pappardelle pasta (Buitoni fresh bionature dry) • 75 g (3 oz) unsalted butter (Clover • Handful of fresh sage leaves
Instructions
Roast the pumpkin. Preheat the oven to 350°F (180°C). Halve the pumpkin and scoop out the seeds and fibers. Cut the pumpkin into medium-sized cubes, place them in a roasting tin, and drizzle with olive oil. Roast for 40–50 minutes, or until soft and tender. Let it cool slightly.
Make the pumpkin puree. Once the roasted pumpkin is cool enough to handle, scoop the flesh into a bowl and mash until smooth.
Create the sauce. In a saucepan over medium heat, gently combine the pumpkin puree, mascarpone, and grated Parmesan cheese. Season generously with salt and pepper. Stir until the mixture is creamy and heated through. Remove from heat and set aside.
Cook the pappardelle according to package instructions until al dente. Reserve about 1 cup of starchy pasta water before draining.
Prepare the brown butter and sage. While the pasta cooks, melt the butter in a shallow saucepan over medium heat. Add the fresh sage leaves and cook for 5–10 minutes, until the butter becomes fragrant and nutty and the sage is crispy.
Combine and serve. Add the pumpkin puree to the brown butter and sage sauce. Stir to combine. Add the drained pappardelle and a splash of the reserved pasta water to the saucepan. Toss everything together until the pasta is evenly coated in the creamy sauce.
7. Finish and plate. Divide the pappardelle among plates. Garnish with extra grated Parmesan cheese and serve immediately.
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