Creamy and exquisite Trofie with pumpkin and pistachios. You already know how much I love pumpkin! And this is the time when there’s always a piece of pumpkin in the fridge. The recipe I want to tell you about today is for a main course with pumpkin and pistachio cream. For the pasta shape, I chose some fresh trofie, which is a pasta shape I like a lot, but any other short or long pasta shape will do just fine. I simply cooked the pumpkin in a pan and then mashed it with a fork to turn it into a cream. A final touch that gives the dish a crunchy note was the addition of salted pistachios in small pieces. The result is a dish of Pasta with pumpkin and pistachios creamy and exquisite but also simple to prepare. I also recommend you don’t miss the recipe for Baked pasta with pumpkin. So, let’s head to the kitchen and prepare a good dish of Trofie with pumpkin cream
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 293.43 (Kcal)
- Carbohydrates 30.19 (g) of which sugars 2.56 (g)
- Proteins 10.98 (g)
- Fat 15.16 (g) of which saturated 1.97 (g)of which unsaturated 3.39 (g)
- Fibers 1.00 (g)
- Sodium 319.70 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with pumpkin
- 14 oz trofie
- 1.1 lbs pumpkin
- 1.8 oz salted toasted pistachios
- 1.4 oz Grana Padano cheese, grated
- 5.3 oz cream cheese (like Philadelphia)
- 1 onion (medium)
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Trofie with pumpkin cream
Clean the pumpkin by removing the rind, seeds, and internal filaments. Cut the pumpkin into small cubes. Pour 2-3 tablespoons of extra virgin olive oil into a pan, add thinly sliced onion and pumpkin. Season with salt and let the pumpkin cook over medium heat for about 10-12 minutes, turning often with a wooden spoon. If it dries too much, add a few tablespoons of water.
Simply mash the pumpkin with a fork, then add a pinch of pepper and the creamy spreadable cheese. Mix well. While the pumpkin is cooking, also cook the pasta in plenty of salted water. Drain it al dente, reserving a little of the cooking water.
Toss the trofie in the pan with the pumpkin. Mix and also add a few tablespoons of cooking water to make the dish creamier. Finish with the grated cheese and pistachios in small pieces. Serve the pasta.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the creamy cheese with cooking cream or Robiola cheese.
Don’t miss the recipe for Lasagna with pumpkin and gorgonzola
