Pumpkin Penne Pasta
A simple yet striking dish that's perfect during pumpkin season. The richness of the sauce can be adjusted during cooking by reducing or increasing the amount of Mascarpone and cream.30 mintotal cooking time
3 / 5recipe difficulty
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Ingredients for 4 portions
- Penne Pasta200 gr
- Pumpkin250 gr
- Cream1 piece
- Mascarpone1 tablespoon
- Tomato paste1 tablespoon
- Red onion1 piece
- Rosemary1 twig
- Paprika1 by taste
- Salt1 by taste
- Pepper1 by taste
- Olive oil2 teaspoons
- Grated Parmesan1 by taste
Also requires blender, frying pan, pot
Step 1 out of 8
Pumpkin — 250 gr, red onion — 1 pieceCut the pumpkin into small cubes, and the onion into thin strips.
Step 2 out of 8
Rosemary — 1 twig, salt — 1 by taste, olive oil — 2 teaspoonsFill a pot with cold water and add a pinch of salt. Heat olive oil in a deep frying pan over medium heat and fry a sprig of rosemary for 2-3 minutes.
Step 3 out of 8
Penne pasta — 200 grBring the water in a pot to a boil and add the pasta. Cook the pasta until al dente — usually 2-3 minutes less than what's indicated on the package. In addition, add the onion to the frying pan with the rosemary and fry until soft.
Step 4 out of 8
Salt — 1 by taste, pepper — 1 by tasteAdd the pumpkin and a little hot water to the pan. Season with salt and pepper. Cover and cook for 15 minutes, stirring occasionally until the pumpkin is soft.
Step 5 out of 8
Cream — 1 piece, mascarpone — 1 tablespoon, tomato paste — 1 tablespoonNow pour the pumpkin and onion into the blender, add the cream, tomato paste and Mascarpone, and blend until smooth.
Step 6 out of 8
Pour the pumpkin sauce back into the frying pan and simmer for 5-7 minutes on low heat.
Step 7 out of 8
Add the cooked pasta to the sauce and stir well.
