Creamy pasta without any cream

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the skin off the pumpkin, chop it into pieces and place in a baking dish. Cut the tops off the garlic heads and add them to the same dish.
3. Drizzle 2 tablespoons of olive oil over the pumpkin and garlic, season with salt, toss to coat, and bake for 45 minutes until the pumpkin is soft when pierced with a fork.
4. Let cool slightly, then squeeze the garlic cloves out of their skins into the pumpkin.
5. Blend the pumpkin and garlic until completely smooth.
6. Boil the pasta in well-salted water. Meanwhile, fry the sage leaves in a skillet over medium heat with a spoon of olive oil for a few minutes.
7. Remove the crispy sage, add the red pepper flakes, and after a minute add the pumpkin purée with a ladle of pasta water.
8. When the pasta is almost al dente, add it to the pan with the grated parmesan and a ladle of reserved pasta water. Mix gently, adding more pasta water if needed.
9. Top with the crispy sage, more parmesan and black pepper, and serve.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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