Pasta with pumpkin

Rigatoni au potiron
pates au potiron



As every respectable young student I used to eat pasta, in their very primitive taste, I mean overcooked and with some supermarket dippers… Yes! I am pretty ashamed of that culinary side of me. That was the image I had of pasta for a long long time, and I would have laught if I was ever said that I would cook pasta again and even create some sauce to go with it. But that day happened, it was last year when my mother in law was offered a huge pumpkin. She cooked it many ways but it was never ending and begged me for help to find something to do with it. I googled it and read recipes and flavours that could go with it. Finally I made the following sauce to go with pasta. Believe me all the italian familly just loved it and I was ordered to do some more this year !   

English table:

6 servings:

  • 850 g of pumpkin washed and cleaned
  • 50 g of salted butter
  • 1 clove of garlic
  • 1 coffee spoon of curry
  • 1 coffee spoon of nutmeg
  • 80 g of grated parmesan
  • 180 ml of liquid fresh cream

In a pan, melt the butter with garlic. Add the pumpkin cutted in pieces and let it cook for about 10 mns, blend from time to time. Then add the spices. Blend and cook until the pumpkin gets more less mashed. Add the cream and the parmesan. Mix and serve with medium rigatoni.

pates au potiron 


A la table française:

Sauce pour 6 personnes:

  • 850 g de potiron lavé, épluché
  • 50 g de beurre demi sel
  • 1 gousse d’ail
  • 1 c. à café de noix de muscade
  • 1 c. à café de curry
  • 80 g de parmesan
  • 180 ml de crème fraiche

Dans une poele, faire fondre le beurre avec la gousse d’ail. Ajouter le potiron coupé en morceaux et le laisser cuire une dizaine de minutes en remuant régulièrement. Ajouter les épices. Remuer. Laisser cuire jusqu’à ce que le potiron commence à former une purée. Ajouter la crème et le parmesan. Mixer. Servir avec des rigatoni moyens.

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