How to Make PASTA with PUMPKIN Sauce Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Slice the pumpkin and peel it. Lay the slices on a baking tray lined with baking paper.
2. Drizzle plenty of extra virgin olive oil over the pumpkin, scatter over the rosemary leaves stripped from the sprig, then add salt and freshly ground black pepper.
3. Add two garlic cloves to the tray and roast until the pumpkin is soft, checking after 20 minutes that nothing burns and turning the pieces so both sides roast evenly.
4. Blend the roasted pumpkin, rosemary and garlic with a generous amount of olive oil until creamy, adding more oil if it is hard to blend. Set aside.
5. Bring a large pot of water to the boil, add 1 tablespoon of rock salt and let it dissolve. Cook the pasta according to the package instructions, stirring now and then.
6. When the pasta has minimal cooking time left, scoop out a mug of pasta water. Add some to the pumpkin cream in the blender with the pecorino and blend again; add more pasta water if too thick.
7. Mix further with a spoon until smooth and creamy.
8. Heat a little olive oil in a large pan, add a splash of pasta water and the pumpkin cream. Rinse the blender with more pasta water and add it to the pan, adding more pasta water if the sauce is too dry.
9. Transfer the drained pasta to the pan and toss to coat evenly, adding pasta water as needed to keep it creamy.
10. Turn off the heat, sprinkle in some pecorino and the crushed walnuts (keep a portion for garnish), and toss well.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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