Pumpkin Ragù Pasta, is an easy and quick first course to prepare, a creamy pasta and tasty. Pumpkin Ragù Pasta is a great solution when we want a hearty first course without sacrificing creaminess. To prepare our dish, we start with the pumpkin, which we will cook by steaming or baking until it softens. Once the pumpkin is ready, we blend it to obtain a pumpkin cream.
But now let’s go to the kitchen and I’ll show you how to prepare the Pumpkin Ragù Pasta
YOU CAN READ OTHER RECIPES WITH PUMPKIN
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12 oz pasta
- 2 oz soffritto mix
- 10.5 oz pumpkin (net weight after peeling)
- 10.5 oz ground beef
- cup dry white wine
- 1 sprig rosemary
- salt
- pepper
- extra virgin olive oil
Tools
- 1 Skillet
- 1 Immersion Blender
- 1 Pasta Pot
Steps
Let’s start preparing the Pumpkin Ragù Pasta. In a skillet, heat a few tablespoons of oil before adding the soffritto mix. Let it sizzle for a moment, then add the ground beef and let it brown, then splash it with white wine.
When the wine has evaporated, add the pumpkin which you have previously cooked and blended.
Season with a few rosemary leaves, salt, and pepper, and continue cooking for about 15-20 minutes
Bring plenty of salted water to a boil and cook the pasta.
Drain the pasta al dente and add it to the skillet with the meat and pumpkin ragù.
Quickly toss the pasta, possibly adding a little pasta cooking water.Serve immediately with a sprinkle of grated cheese if desired.
And bon appétit!!
Marge’s Tips
Once plated, you can add a sprinkle of grated cheese or a grind of pepper.
Once plated, you can add a sprinkle of grated cheese or a grind of pepper.
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