The pasta with pumpkin cream and sun-dried tomatoes is a dish full of flavor and visually appealing. Indeed, its colors are so warm, like those of autumn, that they warm the heart and please the eyes and palate.
The creaminess of the pumpkin and the intense taste of sun-dried tomatoes make this pasta an explosion of flavors: the right mix of sweetness and acidity, which conquers at the first taste.
Moreover, it is a recipe that is easy to prepare and requires few and simple ingredients, yet delivers excellent results. So, let yourself be inspired by this tempting combination, pumpkin, and sun-dried tomatoes.
If you like recipes with pumpkin, I also recommend these other delights:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta with Pumpkin Cream and Sun-Dried Tomatoes
- 10.5 oz Pumpkin
- 1 Shallot
- 2 Cherry Tomatoes
- as needed Water
- as needed Extra Virgin Olive Oil
- 2.8 oz Sun-Dried Tomatoes in Oil
- 1 bunch Parsley
- 12.7 oz Pasta
- as needed Salt
Preparation of Pasta with Pumpkin Cream and Sun-Dried Tomatoes
Peel the pumpkin and cut it into chunks. In a pot, sauté a shallot with 3 tablespoons of extra virgin olive oil. Add the pumpkin and let it flavor for a few minutes over high heat. Add the cherry tomatoes cut in half, a handful of fresh parsley, and water to cover the pumpkin. Salt.
Cook for another 20 minutes over medium heat with a lid on.
Then, blend the pumpkin until you get a thick and homogeneous cream.
Drain the sun-dried tomatoes and cut them into pieces. Sauté them in a pan for a few minutes. Set aside some pieces of sun-dried tomatoes (they will be used for garnish).
Cook the pasta al dente and, after well-draining it, add it to the pot with the sun-dried tomatoes. Add a few ladles of cooking water and more parsley. Mix well and sauté over moderate heat for a couple of minutes.
Pour the pumpkin cream into individual plates and add the pasta. Complete with the remaining sun-dried tomatoes, parsley, and a drizzle of oil.
How do you store pumpkin cream?
Pumpkin cream can be stored in the fridge for 2-3 days in an airtight container.
How else can I eat pumpkin cream?
You can enjoy pumpkin cream as a velvety soup, serving it with croutons or enriching it with other ingredients like porcini mushrooms, potatoes, or shrimp. You can also add some spices to enhance its flavor: rosemary, nutmeg, ginger, or turmeric.
