Pumpkin Parmesan Pasta Sauce

Pumpkin Parmesan Pasta Sauce Recipe - Vegetarian Italian Cuisine

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Pumpkin Parmesan Pasta Sauce is a creamy and flavorful sauce that is perfect for topping your favorite pasta dishes. Made with roasted pumpkin, savory herbs, and rich Parmesan cheese, this sauce is sure to become a new favorite in your recipe collection.

History

This recipe is a modern twist on traditional pasta sauces, combining the sweetness of pumpkin with the sharpness of Parmesan cheese. It is a versatile sauce that can be used in a variety of dishes, from simple pasta dinners to elegant dinner party entrees.

Ingredients

1 medium pumpkin, halved, seeds and strings removed
a little olive oil spray
2 tbsp butter
1 medium onion, diced
2 tbsp minced garlic
1 tbsp minced sage leaves [1]
1 tbsp balsamic vinegar
1 tbsp sweet paprika [2]
2 cup vegetable stock
1 cup half-and-half
4 oz (113 g) parmesan cheese, grated (about 1 cup)
salt and pepper to taste
0.25 cup minced parsley, for garnish

How to prepare

Preheat the oven to 450°F (232°C).
Cut the pumpkin into large chunks and place them on a baking sheet. Spray with oil.
Bake the pumpkin at the top of the oven for 50 to 60 minutes, until it is fork tender and lightly browned.
Remove the pumpkin from the oven and let it cool. Remove the skin and then mash the pumpkin, making about 4 cups of mashed pumpkin in total.
In a large stockpot over medium-high heat, sauté the onion in butter for about 3 minutes, until it becomes translucent.
Add the garlic and cook for another minute.
Add the sage, vinegar, paprika, vegetable stock, and mashed pumpkin to the stockpot.
Bring the mixture to a simmer and let it simmer on low for 20 minutes.
Stir in the half and half and turn off the heat.
Stir in the cheese a little at a time, until it is melted into the soup.
Blend the soup with a stick blender or blend it in batches in a blender.
Serve the soup warm over cooked pasta, garnished with parsley and a little additional cheese.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in some roasted vegetables, such as bell peppers or zucchini, for added flavor and nutrition.
Use different herbs, such as thyme or rosemary, for a unique twist on the sauce.

Cooking Tips & Tricks

Be sure to roast the pumpkin until it is fork-tender and lightly browned for the best flavor.

- Use fresh sage leaves for a more vibrant and aromatic sauce.

- Gradually add the Parmesan cheese to the sauce to ensure a smooth and creamy texture.

- Blend the sauce until smooth for a velvety finish.

Serving Suggestions

Serve this Pumpkin Parmesan Pasta Sauce over your favorite pasta, such as fettuccine or penne. Garnish with additional Parmesan cheese and fresh parsley for a beautiful presentation.

Cooking Techniques

Roasting the pumpkin adds depth of flavor to the sauce.

- Blending the sauce creates a smooth and creamy texture.

Ingredient Substitutions

Use butternut squash or sweet potato in place of pumpkin.

- Substitute heavy cream for half-and-half for a richer sauce.

- Use pecorino or Romano cheese instead of Parmesan.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the Pumpkin Parmesan Pasta Sauce in a large bowl with a sprinkle of fresh parsley and a drizzle of balsamic vinegar for an elegant presentation.

Pairing Recommendations

Pair this sauce with a crisp green salad and a glass of Chardonnay for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable stock or half-and-half if needed to thin the sauce.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 22g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 16g

- Saturated Fat: 9g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 280%

- Vitamin C: 20%

- Calcium: 30%

- Iron: 10%

Alergens

Contains dairy (Parmesan cheese)

Summary

This Pumpkin Parmesan Pasta Sauce is a rich and creamy sauce that is high in vitamin A and calcium. It is a delicious and satisfying addition to your pasta dishes.

Summary

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a slight chill in the air that signaled the arrival of fall. I had just returned home from a trip to the local farmer's market, where I had picked up a beautiful sugar pumpkin that was just begging to be turned into something delicious.

I had always been drawn to the comforting flavors of pumpkin, and I was eager to experiment with new ways to incorporate it into my cooking. As I set to work in the kitchen, I found myself recalling a conversation I had with a dear friend many years ago. She had shared with me a recipe for a pumpkin parmesan pasta sauce that she had picked up during her travels in Italy. She raved about how the creamy pumpkin paired perfectly with the sharpness of the parmesan cheese, creating a rich and decadent sauce that was unlike anything she had ever tasted before.

Inspired by her words, I decided to try my hand at recreating this magical sauce. I carefully roasted the sugar pumpkin until it was tender and caramelized, then pureed it into a silky smooth base for the sauce. I added a generous amount of freshly grated parmesan cheese, along with a touch of cream and a sprinkle of nutmeg to enhance the flavors of the pumpkin.

As the sauce bubbled away on the stove, filling the kitchen with its warm and inviting aroma, I couldn't help but feel a sense of excitement and anticipation. I knew that this dish had the potential to become a new favorite in my repertoire, a recipe that would be passed down through generations to come.

When the sauce was finally ready, I tossed it with al dente pasta and garnished it with a sprinkle of toasted pine nuts and fresh parsley. With a deep breath and a hopeful heart, I took my first bite of the pumpkin parmesan pasta sauce.

The flavors exploded on my tongue, each bite a perfect harmony of sweet and savory, rich and creamy. The pumpkin added a subtle sweetness that was balanced beautifully by the sharpness of the parmesan cheese. The nutmeg added a warm and spicy undertone, while the cream brought a decadent richness that tied everything together.

I couldn't believe how delicious it was. This recipe was truly a gem, a hidden treasure that I had stumbled upon by chance. I immediately knew that it would become a staple in my kitchen, a dish that I would make time and time again to share with my loved ones.

As I sat down to enjoy my meal, savoring each bite and relishing in the flavors that danced on my palate, I couldn't help but feel grateful for the friends and family who had shared their recipes and culinary wisdom with me over the years. Each dish I created was a testament to the love and generosity of those who had passed on their knowledge and passion for cooking.

And so, as I finished my meal and licked my plate clean, I made a silent promise to myself to continue exploring new recipes and flavors, to keep pushing the boundaries of my culinary creativity, and to always remember the joy that comes from sharing good food with those we hold dear. The pumpkin parmesan pasta sauce was just the beginning of a delicious journey that I knew would bring me endless joy and fulfillment in the years to come.