John Myers
Creamy Pumpkin Pasta
The perfect creamy pumpkin pasta recipe with a picture and simple step-by-step instructions.
- 6 tbsp Butter
- 3 Garlic cloves
- 2 Onions
- 400 ml Cream
- 200 g Pumpkin puree
- 150 g Cheddar cheese
- 0,25 tsp Nutmeg
- Salt pepper
- 450 g Tagliatelle
- 4 Branches Thyme
- Peel and finely chop the garlic and onions.
- Heat 2 / 3 of the butter in a large pan and let it brown for 3-5 minutes, stirring occasionally.
- Add the garlic and onions and fry for 30 seconds.
- Stir in the cream and pumpkin puree.
- Simmer over medium heat for 5-10 minutes.
- Add the grated cheddar and nutmeg.
- Season to taste with salt and pepper.
- Prepare ribbon noodles according to the package instructions.
- Heat the remaining butter in a pan.
- Add thyme and fry for about 30 seconds.
- Remove the thyme from the pan.
- Put ribbon noodles in the pan, toss briefly and serve with hot pumpkin sauce.
- Pumpkin puree: Halve the butternut or Hokkaido, remove the core and cut into pieces. Cook in boiling water for about 20 minutes until soft. Strain the pumpkin and puree with a hand blender.
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