Pasta alla zucca

| October 21, 2015 | 0 Comments

Ingredients
1-1,5kg pumpkin (nutmeg pumpkin)
300-400g Pasta (Paccheri, Conchiglie, Farfalle, Fusilli,Rigatoni)
1 onion
1 clove garlic
10 sage leaves
50g butter
veggie/chicken stock or water
olive oil
white wine (optional)
nutmeg
Piment d’Espelette
parmesan

Preparation

1. Cut out the pumpkin flesh from the rind


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2. Chopp pumpkin, onion and garlic

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3. Cook softly onion&garlic in a good amount of olive oil

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4. Add pumpkin and cook it for 3-4min

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5. Then add stock/broth or water. Optional also add some white wine. It must be covered with liquid.

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6. Add a lid and let it cook on low head until the pumpkin is soft.

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7. Crush the pumpkin with a fork a little bit, add Piment d’Espelette, nutmeg and salt

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8. Add the uncooked pasta. Also add a bit more liquid until the pasta is covered. Regulary stir it and take care that it is not stick to the pan. Let it cook on low heat with lid until the pasta is cooked for around 10-15 min. Try it out!

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9. At the end melt sage leaves in butter.

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10. Add parmesan to the pasta and finally drizzle with sage butter

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Category: Berlin Kitchen

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