Name: Creamy pasta with pumpkin and saffron
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 320 g Short pasta; 500 g Pumpkin; 150 g Fresh spreadable cheese; 1 packet Saffron; 1 clove Garlic; 30 ml Extra virgin olive oil; 1 pinch Chilli pepper; 1 pinch Salt; 30 g Flaked almonds

Description

This creamy pasta with pumpkin and saffron is true comfort food, perfect for autumn evenings! The sweetness of the pumpkin blends wonderfully with the aromatic touch of saffron, creating an enveloping and tasty dish. I often prepare it when I want something simple but delicious. The pumpkin cream is velvety and blends perfectly with the pasta, while the flaked almonds add a crunchy note. An extra idea? Add a pinch of chilli for a spicy touch! Ready in less than an hour, it is ideal for a quick lunch or a family dinner.

Ingredients (9 ingredients)

320 g Short pasta

500 g Pumpkin

150 g Fresh spreadable cheese

1 packet Saffron

1 clove Garlic

30 ml Extra virgin olive oil

1 pinch Chilli pepper

1 pinch Salt

30 g Flaked almonds

Preparation (10 steps)

Pumpkin in cubes

Take 500g of pumpkin, remove the skin and internal seeds. Cut the pumpkin into cubes of about 2 cm.

Cook the pumpkin in steam

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Pour 500 ml of water into the bowl. Insert the basket and add the pumpkin cubes. Cook for 15 Min./Varoma/Speed 1.

900

Reduce the pumpkin into puree

Thermomix® Setting

10 Sec./Speed 5

Remove the basket with the pumpkin and let it cool slightly. Transfer the pumpkin to the bowl and blend for 10 Sec./Speed 5. Check the consistency and, if necessary, blend for a few more seconds.

Prepare the garlic

Thermomix® Setting

3 Sec./Speed 7

Insert a clove of garlic into the bowl and chop finely for 3 Sec./Speed 7. With the spatula, push the chopped garlic towards the bottom of the bowl.

Sauté the garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 30 ml of extra virgin olive oil and, if desired, a pinch of chilli pepper in the bowl. Sauté for 3 Min./120°C/Speed 1.

180

Add the pumpkin puree

Thermomix® Setting

5 min/212°F/Speed 2 100

Add the pumpkin puree in the bowl. Cook for 5 Min./100°C/Speed 2.

300

Cook the pasta

In the meantime, bring a pot of salted water to a boil and cook 320g of short pasta until al dente.

Add saffron and salt

Thermomix® Setting

10 Sec./Speed 3

Add a pinch of salt and a sachet of saffron in the bowl. Mix for 10 Sec./Speed 3.

Stir the pasta

Thermomix® Setting

20 Sec./Linkslauf Speed 2 Reverse

Drain the pasta al dente and pour it into the bowl with the sauce. Add 150g of fresh spreadable cheese. Mix gently for 20 Sec./Reverse rotation Speed 2.

Serve

Serve the pasta hot, sprinkled with 30g of flaked almonds.

Finished cooking? Great! 🎉

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About this recipe

Creamy pasta with pumpkin and saffron is a dish that takes me back to my childhood, when my grandmother prepared pumpkin in a thousand different ways during the autumn. I remember the sweet and enveloping scent that invaded the kitchen, a prelude to the colder months. This recipe is my modern interpretation of those ancient flavours, made even simpler and faster thanks to the help of the Thermomix®. The pumpkin is the main ingredient, of course. Choose a good quality one, preferably a variety like Delica or Mantovana, which are particularly sweet and flavourful. The pumpkin, once cooked and reduced to a puree, gives the dish a natural creaminess and a delicate flavour that blends perfectly with the aromatic note of saffron. Fresh spreadable cheese adds further creaminess and a touch of acidity that balances the sweetness of the pumpkin. Saffron, with its golden colour and unmistakable aroma, is the ingredient that makes the difference, giving the dish a touch of elegance and refinement. As for the preparation with the Thermomix®, it is essential to cut the pumpkin into cubes of similar sizes to ensure even cooking. During steaming, make sure that the basket is not too full, so that the steam can circulate freely. When blending the pumpkin, start with a low speed and gradually increase until you get a smooth and homogeneous puree. If the puree is too thick, you can add a little pasta cooking water. A tip: don't be afraid to taste and adjust with salt and pepper during preparation. For a vegetarian version, make sure that the fresh spreadable cheese is of vegetable origin. For a vegan version, you can replace the cheese with a cashew or soy cream. As for the flavour variations, you can add a pinch of nutmeg or grated ginger to the pumpkin puree for a more spicy touch. If you love stronger flavours, you can add some crumbled gorgonzola at the end. Serve the pasta hot, garnished with toasted flaked almonds for a crunchy touch. You can accompany the dish with a mixed salad or a side of grilled vegetables. If you have leftover pasta, you can store it in the refrigerator for a day or two, reheated in a pan with a little milk or cream to revive the creaminess. The pumpkin puree can be prepared in advance and stored in the refrigerator for a couple of days, ready to be used when you need it.

Creamy pasta with pumpkin and saffron

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Description

Ingredients (9 ingredients)

Preparation (10 steps)

Pumpkin in cubes

Cook the pumpkin in steam

Reduce the pumpkin into puree

Prepare the garlic

Sauté the garlic

Add the pumpkin puree

Cook the pasta

Add saffron and salt

Stir the pasta

Serve

Finished cooking? Great! 🎉

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