Pasta with Pumpkin Cream and Speck, a first course very simple to prepare, seasoned with a delicious cream based on butternut squash and strips of speck.
This recipe is as simple as it is delicious: cook the pumpkin in a pan, blend it with cream, and toss the pasta in a pan, adding the speck at the end. The contrast between the sweetness of the pumpkin and the saltiness of the speck makes this dish really tasty.
At the bottom of the recipe in the FAQ section, I have answered some frequently asked questions about this preparation. If you have other doubts or curiosities, leave a comment or use the appropriate form.
Also try these first courses:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 434.77 (Kcal)
- Carbohydrates 38.42 (g) of which sugars 4.67 (g)
- Proteins 16.62 (g)
- Fat 24.90 (g) of which saturated 3.21 (g)of which unsaturated 4.08 (g)
- Fibers 0.62 (g)
- Sodium 633.54 (mg)
Indicative values for a portion of 220 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
- 1.1 lbs fresh pasta (tagliatelle)
- 14 oz butternut squash (already cleaned)
- 3.5 oz speck
- 7 oz cooking cream
- to taste salt
- to taste black pepper
- 1 pinch nutmeg
- 3 tbsps extra virgin olive oil
- to taste chives (or other aromatic herb)
Tools
- Cutting Board
- Pot
- Colander
- Blender
Pasta with Pumpkin Cream and Speck Recipe
Disclaimer: within the “Tools” section there are affiliate links
Start the preparation of pasta with pumpkin cream and speck by peeling the pumpkin and removing the seeds (don’t throw them away, they are delicious toasted).
Cut it into fairly small cubes so it will cook quickly.
Heat 1 tablespoon of extra virgin olive oil in a pan, add the pumpkin, and roast it for a couple of minutes.
Add half a glass of water and cook the pumpkin until it becomes soft.
Transfer the pumpkin to a blender and add the cooking cream.
Blend until you get a smooth cream.
Season the pumpkin cream with salt and black pepper.
Also add a pinch of nutmeg.
Cook the pasta in salted boiling water.
Sauté it in a suitable pan with 2 tablespoons of extra virgin olive oil.
Add the pumpkin cream and mix well (if necessary, add some pasta cooking water).
After mixing the pasta well with the pumpkin cream, add the speck cut into strips (you can find it at the supermarket already cut this way; otherwise, you can ask for a thick slice from your deli). Mix again to distribute the speck well.
Serve the pasta with pumpkin cream and speck immediately, adding a bit of chopped chives.
Pasta with Pumpkin Cream and Speck
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the WHIPPED FETA WITH PUMPKIN
FAQ (Questions and Answers)
Can I cook the speck a bit?
I advise against it, as it becomes very salty if browned in a pan.
Can I substitute the cooking cream?
You can use ricotta or add very little milk to the pumpkin to make it creamy.
Can I use another type of pumpkin?
The butternut squash is the best type for making a cream, but you can also use the Mantua Delica or Hokkaido type.
Don’t miss the collection RECIPES BASED ON SWEET AND SAVORY PUMPKIN
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