Pasta with creamy pumpkin and Parmesan sauce


500g pumpkin, cleaned
½ tbs olive oil
½ small onion, chopped
1 clove garlic, chopped
4 leaves fresh sage
200ml vegetable stock from ½ vegetable cubes
100ml white wine
½ tsp red paprika
¾ cup sour cream
½ cup grated Parmesan or Grana Padano cheese
500g fresh broad noodles


Place the pumpkin on the parchment paper on a baking rack in the oven and bake 30-40 minutes at 250°C (220°C fan) or until done. Cool, then scrape the soft inside into the blender mixing bowl.
Sauté onion and garlic in olive oil for 1-2 minutes. Add sage leaves, stir and sauté briefly.
Add vegetable stock and wine, bring to the boil, about 2 minutes, let it boil for another 2 minutes. Remove the sage leaves with a slotted spoon.
Add stock and wine mixture to the pumpkin and blend until smooth (puree like). Add red paprika, stir.
Transfer the pumpkin puree back into the cooking pan. Add sour cream and parmesan cheese, stir and combine. Sauce consistency sauce can be adjusted as desired by adding some of the pasta cooking water.
Cook fresh broad noodles according to the instructions, drain and serve immediately topped with the creamy pumpkin sauce.


Easy to make and great tasting.
Easy suggestions: you can bake the pumpkin the day before and skip a part of the step 1. In that way this meal could be ready in only 15 minutes.


4 servings


Monday, October 28, 2013 - 2:17am

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