However, I do enjoy cooking with pumpkin a lot and always make the most of when canned pumpkin puree is widely available in London around Halloween and Thanksgiving time which meant I simply HAD TO make this twist on a vodka pasta sauce (usually made using a tomato base) with pumpkin, herbs and chilli flakes when I stumbled across this recipe whilst searching for a sophisticated, yet quick to make Friday supper.
Don't be put off by the addition of the vodka, in fact it rather strangely works wonders to elevate flavours and a real depth to the sauce for a real wow factor.
A vibrant, seasonal pasta dish that packs a punch and is super quick to make, what is not to love!!!
SERVES 2
INGREDIENTS
- 400g pasta of your choice
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 tablespoon thyme leaves
- 2 tablespoons chopped sage leaves
- 1 tablespoon crushed red pepper flakes, plus more serving150ml vodka
- 1 can pumpkin puree
- 1 cup single cream
- 1/2 cup chopped parsley
- 1 lemon, zested
- 1/2 cup grated Parmesan, plus more for serving
METHOD
- Bring a large pot of water to a boil and cook pasta according to the package instructions.
- Drain the pasta, reserving 1 cup of the pasta water for later.
- Place a large frying pan over medium heat and add in the olive oil.
- Add in the shallots and cook for 2 to 4 minutes, until they begin to turn golden-brown.
- Then add in the garlic, thyme, sage and pepper flakes and cook for an additional 2 minutes, or until the garlic becomes fragrant.
- Stir in the vodka, pumpkin puree, single cream and pasta water.
- Once thoroughly combined, reduce the heat to low and simmer for 10 to 15 minutes.
- When the sauce has thickened, remove from the heat, add in the parsley, lemon zest and grated Parmesan, and toss in the cooked pasta.
- Serve with additional grated Parmesan and red pepper flakes.
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