Pumpkin & Cheese creamy pasta
This creamy pasta sauce is just perfect for long and dark autumn evenings. This experimental recipe was a good choice for our recent family dinner.
Equipment
- 1 blender
- 1 frying pan
- 1 baking pan
Ingredients
- 1 kg butternut squash
- 5 carrot we used bigger ones
- 2 heads garlic
- 200 g dried tomatoes + 5tbsp of the oil from the packaging
- 250 ml cream 30%
- 150 g grana padano
- 5 tbsp olive oil
- spices salt, pepper, sweet pepper, hot pepper, dried onion
Instructions
- Peel the carrots, cut them half. Prepare butternut squash and cut it in four. Peel garlic cloves from two heads. Put everything in baking pan and pur olive oil on top.1 kg butternut squash, 5 carrot, 2 heads garlic, 5 tbsp olive oil
- Bake vegetables for around 1 hour in 200℃ (until soft).
- Once vegetables are soft, take them out. Put them in a blender (remove skin from butternut squash). Blend it all with dried tomatos and olive oil from the jar.200 g dried tomatoes
- Put puree on a frying pan with a little bit of dried tomatoes oil. Add grated grana padano - stir until the cheese melts completely.150 g grana padano
- Slowly add cream and keep stirring until sauce gets smooth and creamy.250 ml cream 30%
- Season to taste.spices
Notes
Mix a portion of the sauce with any pasta you like. We had fusilli. Sprinkle with more grated grana padano and a bit of dried oregano if you like.
Nutrition
Calories: 400kcalCarbohydrates: 34gProtein: 13gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 48mgSodium: 342mgPotassium: 1373mgFiber: 7gSugar: 13gVitamin A: 14115IUVitamin C: 38mgCalcium: 343mgIron: 4mg
Tried this recipe?Let us know how it was!