in Recipes

Penne alla pumpkin

updated

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Ingredients for 2 servings:

  • 400 g pumpkin flesh
  • 100 g leek
  • 250 g tomatoes, peeled
  • 4 tbsp olive oil
  • 1 sprig(s) rosemary
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 200 ml sweet cream
  • 30 g Parmesan, freshly grated
  • 500 g penne or rigatoni

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

pasta

Peel, wash, and dice the pumpkin. Wash and finely chop the leek. Puree the tomatoes. Heat olive oil in a saucepan, lightly fry the leek and pumpkin, add the tomatoes and rosemary sprig, and season with salt. Cover and simmer over low heat for about 20 minutes. Once the sauce is tender, remove the rosemary sprig, stir in the cream and Parmesan, and season with pepper. Meanwhile, cook the penne or rigatoni until al dente, drain, and transfer to a bowl. Stir in the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Penne alla pumpkin

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