Pasta with Pumpkin and 'Nduja Sauce
The sweetness of the pumpkin complemented by the smoky and spicy 'Nduja sausage. This dish is a perfect Fall comfort food, great for any occasion and ready in just half hour.
Servings: 2 people
Calories: 526kcal
Ingredients
- 7 oz Pasta
- ½ Hokkaido Pumpkin
- 1 clove Garlic
- Olive Oil
- Salt
- Black Pepper
- Oregano
- Thyme
- 3 teaspoon Cream
- 2-3 teaspoon ‘Nduja
Instructions
- Bring a large pot of salted water to boil.
- Peel and chop the pumpkin into small cubes. Drizzle some olive oil in a pan and add the pumpkin and garlic clove. Add the salt, black pepper, pinch of oregano and thyme and sauté for about 5 minutes.
- Add a splash of water, turn down the heat and cover with a lid. Cook for about 15 minutes or until the pumpkin is soft.
- Halfway through the cooking of the sauce, toss the pasta in the boiling water and cook according to the package instructions.
- Use a potato masher to purée half of the pumpkin. Add the cream and the ‘Nduja. Mix well and let it cook at low heat for a few more minutes.
- Drain the pasta and add it to the sauce. The ‘Nduja should be completely melted and mixed in the pumpkin sauce. Taste and adjust the seasoning if necessary.
Notes
For a smoother sauce, blitz it in a food processor or blender until creamy.
You can make the pasta sauce in advance and store in an airtight container in the fridge for up to 3 days. Add a splash of water or cream when reheating to make it creamy again.
Nutrition
Calories: 526kcal | Carbohydrates: 104g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 1411mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4758IU
