Pasta with pumpkin sauce
Ingredients for 4 people
Ingredients · Servings 4
- 1 bottle gourd (+/- 1.7kg)
- 500g rigatoni
- 3 cloves of garlic
- 2 onions
- 60 g Parmesan
- Zest 0.5 (organic) lemon
- Pepper
- Salty
- Olive oil
- 550 g sourdough bread with seeds and kernels, crustless and torn into pieces
- 75g chorizo
- 1 bunch of lemon thyme
Method · 1 h 5 min
- Preheat the oven to 180ºC (fan-assisted).
- Place the pumpkin on a baking sheet and roast until tender, about 2 hours. Halve the pumpkin, remove the seeds, and scoop out the flesh. Puree until smooth. You can also cut the pumpkin into pieces, in which case you will be finished in 45 minutes.
- For the topping, crumble the bread pieces with half of the (lemon) thyme and 1 tbsp oil in a food processor. Spread out on a baking sheet. Finely chop the chorizo and mix it into the breadcrumbs. Bake for 15 minutes until golden brown and crispy; toss halfway through.
- Cook the pasta al dente according to the instructions on the packaging, drain, and reserve 125 ml of the cooking water.
- Finely chop the garlic and dice the onions. Heat 4 tablespoons of oil in a frying pan over medium to high heat. Sauté the garlic and onion for 5 minutes. Add the pumpkin purée, 500 ml of water, and the remaining lemon thyme, and heat through for about 3 minutes while stirring. Season to taste with salt and pepper.
- Turn up the heat, add the pasta, the reserved cooking water, and the Parmesan. Stir and add the lemon zest. Divide the pasta with pumpkin sauce among the plates.
- Sprinkle with the breadcrumb topping and garnish with some extra pecorino.
persons
- Preheat the oven to 180ºC (fan-assisted).
- Place the pumpkin on a baking sheet and roast until tender, about 2 hours. Halve the pumpkin, remove the seeds, and scoop out the flesh. Puree until smooth. You can also cut the pumpkin into pieces, in which case you will be finished in 45 minutes.
- For the topping, crumble the bread pieces with half of the (lemon) thyme and 1 tbsp oil in a food processor. Spread out on a baking sheet. Finely chop the chorizo and mix it into the breadcrumbs. Bake for 15 minutes until golden brown and crispy; toss halfway through.
- Cook the pasta al dente according to the instructions on the packaging, drain, and reserve 125 ml of the cooking water.
- Finely chop the garlic and dice the onions. Heat 4 tablespoons of oil in a frying pan over medium to high heat. Sauté the garlic and onion for 5 minutes. Add the pumpkin purée, 500 ml of water, and the remaining lemon thyme, and heat through for about 3 minutes while stirring. Season to taste with salt and pepper.
- Turn up the heat, add the pasta, the reserved cooking water, and the Parmesan. Stir and add the lemon zest. Divide the pasta with pumpkin sauce among the plates.
- Sprinkle with the breadcrumb topping and garnish with some extra pecorino.
