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