Creamy Pumpkin Pasta Recipe
Ingredients
- 400 g linguine
- 300 g pumpkin puree (see in the notes to prepare it)
- 250 ml whole liquid cream
- 1 pinch nutmeg
- 1 minced shallot
- 1 teaspoon butter
- 2 tablespoons dry white wine
- Salt and pepper
- Pecorino here with black pepper
Instructions
- Cook the pasta as directed on the packet, in a large pot of boiling salted water. Draining.
- In a saucepan, brown the chopped shallot then deglaze with the white wine.
- Add the pumpkin puree with the liquid cream. Bring to the boil, add the finely grated nutmeg with the zester.
- Then mix the preparation off the heat to obtain a very smooth and homogeneous cream. Reserve.
- Mix the pasta and butternut cream. Serve hot with a few shavings of pecorino made here with the double-edged blade.
Notes
To obtain this pumpkin puree, steam the squash, emptied of its seeds but not peeled, then mash the flesh with a fork or potato masher.