Pasta with pumpkin cream, burrata and pistachio crumble. Pasta with butternut pumpkin cream and burrata is a simple yet spectacular first course with pumpkin, a tasty autumn dish that is attractive, theatrical and delicious, winning you over at the first taste. A dish that is made quickly with few ingredients, but when assembled together they give a really special first course, just like all the quick, easy and tasty pumpkin recipes.
I prepared the recipe for thick spaghetti with pumpkin cream and burrata some time ago. I was looking for an interesting idea for a family lunch with my in-laws, a dish that everyone could enjoy but that wouldn’t take too much time.
In the fridge I had a piece of butternut pumpkin (zucca violina) and burrata, and in the pantry some Bronte pistachio crumble; improvising a little, this quick and economical pasta first course was born, truly special with a unique creaminess!
Follow me in the kitchen: I’ll tell you how to make pasta with pumpkin cream and burrata. Before we start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
I made this recipe with butternut pumpkin (zucca violina); its creamy texture and sweet taste make it perfect for many preparations.
- 1 3/4 lb butternut pumpkin (zucca violina)
- 3.5 oz onion (or shallot)
- to taste extra virgin olive oil
- to taste salt
- 9 oz burrata
- 1.75 oz pistachio crumble (about 1/3 cup)
- to taste black pepper
- 12.7 oz pasta
Tools
- 1 Pot
Steps
I prepared this dish using butternut squash, but you can use the type of pumpkin you prefer.
Peel the pumpkin and cut it into small cubes.
Peel and finely chop the onion or shallot.
Place the chopped onion in your pot, let it soften slightly with a good drizzle of olive oil, then add the pumpkin, season with salt, raise the heat for a few minutes to let it brown and infuse with flavor.
Cover with a lid, lower the heat to the minimum and braise until cooked through; this should take about 20–25 minutes.
If possible, during the pumpkin cooking do not add water, and remember to put the water on to boil for the pasta.
Collect the cooked pumpkin in the blender jar, reserving a few whole cubes. Add 1 oz (about 3 tbsp) of pistachio crumble and the burrata. Blend until you obtain a creamy mixture.
Cook the pasta in plenty of salted water; when it is al dente, drain it, reserving some of the cooking water, and add it to the sauce.
Return to the heat and toss, adding cooking water as needed.
Once you have achieved the desired creaminess, plate immediately, garnish with the reserved pumpkin cubes and pistachio crumble, and serve.
The sauce for pasta with pumpkin cream and burrata can be prepared in advance and stored in the refrigerator for 2 days in an airtight container.
Storage and tips
Pasta with pumpkin cream and burrata should be eaten immediately, but if you have leftovers store them in the fridge and reheat in a pan with a little oil and a splash of water to warm through; it will not be as good as freshly made.
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