Looking for a main course that combines creaminess, sweetness, and a refined touch? Creamy paccheri with pumpkin and smoked salmon is the perfect choice! The contrast between the sweetness of the pumpkin and the savoriness of the salmon creates an irresistible balance of flavors, while toasted pine nuts add a crunchy note. Easy to prepare and ready in a few steps, this dish is ideal for both a quick lunch and an elegant dinner. I’ll explain all the details to achieve perfectly creamy pasta with a balanced flavor!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 11.3 oz Paccheri
- 7 oz Pumpkin (cleaned)
- 5.6 oz Smoked Salmon
- 1 stalk Celery
- 1 Carrot
- 1 1/2 Onion
- 2 tbsp Butter
- to taste Salt
- to taste Pepper
- 1/2 Lemon (untreated)
- 1 oz Pine Nuts
Tools
- Knife
- Pan large
- Grater
- Pot
- 1 Pan small
- Juicer
- Ladle
Step-by-Step Preparation
Finely chop celery, carrot, and onion and sauté them in a large pan with 2 tablespoons of butter over medium heat for 5 minutes.
Cut the pumpkin into cubes and add it to the sauté. Add the grated lemon zest and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until the pumpkin becomes soft.
Bring a pot of water to a boil, salt it, and cook the paccheri according to the package instructions.
Cut the smoked salmon into strips or cubes and add it to the pan with the pumpkin. Pour in the lemon juice and cook for 2 minutes, gently stirring to avoid flaking the fish.
In a small pan, without adding fats, toast the pine nuts for 2-3 minutes over medium heat until golden.
Drain the paccheri al dente, reserving a ladle of cooking water. Transfer them to the pan with the sauce, add the remaining butter, and a little cooking water to create a creamy sauce.
Add the toasted pine nuts, a sprinkle of pepper, and serve immediately.
Useful Tips
For an even creamier sauce, blend a portion of the pumpkin before adding the salmon.
Do not overcook the salmon, or it will lose its soft texture.
Use quality pasta: artisanal paccheri hold the sauce better.
If the pasta dries out too much, add a splash of cooking water before serving.
Variations
With cream: If you prefer a creamier texture, add a tablespoon of cooking cream or ricotta.
With shellfish: For an even more refined version, replace the salmon with peeled shrimp.
Dairy-free: You can replace the butter with extra virgin olive oil.
FAQ – Creamy Paccheri with Pumpkin and Smoked Salmon
Can I use frozen pumpkin?
Yes, it’s perfectly fine! I recommend thawing it first and patting it dry with paper towels to remove excess water.
Can I prepare the sauce in advance?
Yes, you can cook the pumpkin with the sauté and store it in the refrigerator for a day. Add the salmon and pine nuts only when serving.
What kind of salmon is best to use?
Classic smoked salmon is perfect, but if you want a milder taste, you can opt for wild salmon.
Now that you have all the steps and tips to prepare creamy paccheri with pumpkin and smoked salmon, it’s time to get cooking! This dish will win everyone over with its creaminess and perfect balance of sweet and savory. Try it and let me know in the comments how it turned out!
