Recipes
Spaghetti with Creamy Pumpkin Sauce
Spaghetti with Creamy Pumpkin Sauce
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Preheat oven to 200°C. Peel pumpkin and remove the seeds. Cut into small cubes and place into a baking tray.
Step 2
Season with salt and pepper, 1 tbsp olive oil and a few thyme leaves. Toss to coat evenly.
Step 3
Place oven for 25-30 minutes or until soft. Set aside and let cool.
Step 4
Put 3/4 of the cooked pumpkin into a food processor (reserving a few to sprinkle over at the end) with the cream and blend into a thick puree. Season with salt and black pepper.
Step 5
Cook spaghetti into boiling water and cook according to packet instructions, until al dente.
Step 6
While the pasta is cooking, heat olive oil in skillet over medium heat. Add chopped bacon and cook for 2-3 minutes.
Step 7
Add diced onions and minced garlic and cook until soft, 5 mins.
Step 8
Add pumpkin puree into the onion mixture and also the vegetable broth. Let cook and slightly reduce until thicken up. Turn off heat.
Step 9
Spoon 2 large spoonful into a small bowl and mix it with the egg yolk. Stir and beat well until smooth. Return this mixture to the rest of the pumpkin sauce. Sprinkle in parmesan cheese and spinach. Stir to mix well, making sure all the cheese is melted into the sauce.
Step 10
Toss the sauce with the cooked spaghetti, making sure the pasta is well coated. If the sauce is too thick, add a bit of the pasta water to loosen it up.
Step 11
Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, and grate a bit more parmesan cheese on top. Serve immediately.
Step 12
Ready to serve
Ingredients
General Ingredients
by Charmaine So
Step by Step Instructions
Step 1
Preheat oven to 200°C. Peel pumpkin and remove the seeds. Cut into small cubes and place into a baking tray.
Step 2
Season with salt and pepper, 1 tbsp olive oil and a few thyme leaves. Toss to coat evenly.
Step 3
Place oven for 25-30 minutes or until soft. Set aside and let cool.
Step 4
Put 3/4 of the cooked pumpkin into a food processor (reserving a few to sprinkle over at the end) with the cream and blend into a thick puree. Season with salt and black pepper.
Step 5
Cook spaghetti into boiling water and cook according to packet instructions, until al dente.
Step 6
While the pasta is cooking, heat olive oil in skillet over medium heat. Add chopped bacon and cook for 2-3 minutes.
Step 7
Add diced onions and minced garlic and cook until soft, 5 mins.
Step 8
Add pumpkin puree into the onion mixture and also the vegetable broth. Let cook and slightly reduce until thicken up. Turn off heat.
Step 9
Spoon 2 large spoonful into a small bowl and mix it with the egg yolk. Stir and beat well until smooth. Return this mixture to the rest of the pumpkin sauce. Sprinkle in parmesan cheese and spinach. Stir to mix well, making sure all the cheese is melted into the sauce.
Step 10
Toss the sauce with the cooked spaghetti, making sure the pasta is well coated. If the sauce is too thick, add a bit of the pasta water to loosen it up.
Step 11
Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, and grate a bit more parmesan cheese on top. Serve immediately.
Step 12
Ready to serve