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roasted pumpkin, leek and parmesan pasta
4
80 min
Pumpkin, leeks and parmesan form the perfect Holy Trinity for divine pastas: this recipe will prove it to you! The roasted pumpkin becomes creamy, the leeks caramelize gently, the parmesan melts with love... add some crunchy seeds and you get THE comforting dish of autumn. If October had a smell, it would undoubtedly be this one.
Chef's tip
Add some crispy pancetta cubes or toasted hazelnuts for a contrast of texture and taste.
For a sweet-savory touch, add a bit of honey or maple syrup to the sauce before blending: it pairs wonderfully with pumpkin and parmesan!
For the sauce:
- 1 small pumpkin (about 1.2 to 1.5 kg)
- 1 leek (white part and a bit of green, sliced)
- 2 medium tomatoes, diced
- 1 to 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup (250 ml) 15% or 35% cream, depending on desired richness
- 1/2 cup (50 g) grated parmesan
- 1/2 cup (125 ml) chicken broth (or vegetable broth for a vegetarian version)
For the pasta:
- 400 g pasta of choice (rigatoni, penne, tagliatelle, etc.)
- Salt for the cooking water
For the garnish:
- Toasted pumpkin seeds (homemade)
- A drizzle of olive oil
- A bit of fresh parmesan for serving
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