by Judy Kim
Creamy Roasted Pumpkin Pasta
Yield: 4 servings
Fall is my favorite season. The cool crisp weather creates a desire for comfort food and often the flavor of pumpkin. The base of the sauce is roasted pumpkin, white wine, garlic and onions. There is sour cream for a little tang. Cold butter finishes the sauce. It melts slowly and creates an extra level of creaminess. Fried sage gives it a subtle crunch and a punch of flavor.
1 small sugar pumpkin (or 2 cups canned pumpkin purée)
Extra-virgin olive oil
1 pound mafalde pasta or fettuccine
1/4 cup sage leaves, plus 1 tablespoon minced sage
Flaky sea salt
1 onion, finely diced
2 garlic cloves, minced
1/4 cup dry white wine
Freshly ground black pepper
2 tablespoons unsalted butter, cut into slices and chilled
1/2 cup freshly grated parmesan
1 cup sour cream
- Preheat oven 400°F. Prepare a rimmed sheet pan with parchment paper. Remove the pumpkin top and stem. Cut the pumpkin in half lengthwise and continue to cut into wedges, about 2-inches wide. Place wedges on parchment and drizzle with olive oil. Roast for 35 to 60 minutes, depending on size of your pumpkin. Flesh should be tender.
- Using a spoon, scoop pumpkin flesh into a blender; discard skin. Reserve 2 cups pumpkin purée and save remaining for soup or other pumpkin recipes.
- Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1/2 cup pasta water.
- Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoons olive oil; when oil is hot but not smoking add 1/4 cup dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
- In a large skillet over medium heat sauté onions, garlic and minced sage, about 2 to 3 minutes. Add 2 cups pumpkin and white wine; season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in parmesan and butter until melted and creamy. Add sour cream and pasta, toss until well coated. Add small amounts of pasta water if the sauce is too thick.
- Top pasta with flaky sea salt, ground black pepper and fried sage leaves. Serve immediately.