Quick Pumpkin Orecchiette With Walnuts Recipe

The canned pumpkin puree is used to make a light, creamy sauce that is great for a quick dinner during the week.  


– 1 pound orecchiette or other short pasta – 2 tablespoons olive oil – 2 shallots minced – 1 tablespoon tomato paste – 1 teaspoon sweet smoked paprika – 1 heaping cup pumpkin puree – 2/3 cup vegetable stock – 1/2 teaspoon sea salt – 1/8 teaspoon nutmeg or to taste – 1 tablespoon unsalted butter – 1/3 cup whipping cream more to taste – 1/2 cup grated parmesan more to taste – 1/3 cup walnuts chopped – small bunch of parsley chopped

Step 1

Heat up some salty water in a pot. Follow the steps on the package to cook the pasta. (I like to cook it for one minute longer than al dente.)  


Step 2

At the same time, put a big skillet over medium-low heat and add the olive oil. After you add the onions, cook for a few minutes, until they smell good and are soft.   

Step 3

Add pepper and tomato paste and mix well. For 30 to 60 seconds, cook on low heat to bring out the taste.  

Step 4

Add the veggie stock, salt, nutmeg, and pumpkin puree and mix well. For about 5 minutes, let it cook on medium heat until the sauce thins out a bit.  

Step 5

Add the whipped cream, butter, and about half of the Parmesan cheese. Keep cooking until everything melts together and forms a smooth sauce. If you think it needs more salt, taste it and take it off the heat.  

Step 6

Save about a cup (240 ml) of the pasta's cooking water and drain the rest. Add the pasta to the sauce and mix it in.   

Step 7

Add as much pasta water as you need to make the sauce smooth. (I like my sauce thicker, so I only put in half a cup.)  

Step 8

Garnish the orecchiette with chopped walnuts, parsley, and any extra grated Parmesan that you have.  

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