Pumpkin and chestnut pasta is a main course that “embraces, wraps, and warms.” I like to think of this recipe that way. Like a soft blanket that welcomes you after a day out in the cold. Yes, maybe its flavors are more autumnal than wintery but it doesn’t matter because it’s too good. If a dish warms the heart, it’s always the right one. Try this pumpkin and chestnut pasta: it’s delicious!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 160 g sedanini (or other short pasta of your choice)
- 250 g delica pumpkin
- 1 clove garlic
- to taste vegetable broth
- 40 g cooked chestnuts
- 2 tablespoons extra virgin olive oil
- to taste salt
- 2 tablespoons grated Parmesan cheese
Tools
- 1 Cutting Board
- 1 Knife
- 1 Saucepan shallow
- 1 Immersion Blender
Steps
Peel the pumpkin and cut it into cubes, transfer it into a saucepan with the two tablespoons of oil, salt, and the garlic clove. Let it season for a few minutes, then cover it with vegetable broth and cook for fifteen minutes or until it becomes soft. Remove the garlic, transfer the pumpkin to the immersion blender beaker, add a little more vegetable broth, and blend everything. Boil the pasta in plenty of salted water. Pour the pumpkin cream into the saucepan, drain the pasta al dente, and transfer it to the sauce, add the cooked and coarsely chopped chestnuts, add the Parmesan cheese, and mix. Serve the pasta with a drizzle of raw oil.
Notes
Recipe source that I have slightly modified to my taste: HERE.
