This is a quick and easy pumpkin pasta recipe with zucchini and caramelized onions. Green peas and chopped chives.
Course Pasta
Keyword pumpkin, zucchini
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
40 minutesminutes
Servings 2servings
Author Klaraslife
Ingredients
200gmezzi rigatonipasta
1/2Hokkaido pumpkin
1zucchini
100mlcream
100-150mlof hot water
fresh rosemary
1small white onion
1cloveof garlic
150gfrozen green peas
4allspice grains
Smoked salt
pepper
fresh nutmeg
Orange peel zest
2tbspof gin
4tbspwhite wine
1pinchof cane sugar
3tbspolive oil
20-30gcheddar cheese
also
caramelized
Instructions
Cook the pasta in salted water until al dente.
Heat the oil in a saucepan and fry the chopped onions and chopped garlic in it. Add the pepper, the ground allspice, the chopped rosemary, the grated nutmeg, the orange zest and the cane sugar and roast briefly. Then deglaze with the gin and white wine.
Add the hot water after a while. Then salt carefully, because the cheese contains salt just like the pasta cooking water.
Wash the zucchini and pumpkin thoroughly and transfer them either into small pieces and / or into strips of peeler.
Steam the pumpkin pieces in the sauce until the desired consistency is achieved.
Just before the boil ends, stir in the grated cheddar.
Then take everything off the heat and, for example, add the fine zucchini strips to the hot sauce. Drain the pasta and mix with the sauce.
Now stir in the thawed peas. Arrange on beautiful plates and garnish with separately fried fried onions.
Notes
TipsTip 1: go with some radicchio salad with orange fillets.
Tip 2: the zucchini can also be cooked longer in cubes.
Tip 3: instead of smoked salt, you can also use sea salt.
Tip 4: whole rigatoni or penne also fit.
Tip 5: Make orange peel zest in the winter season in advance.
Tip 6: you can also use a different cheese. (Gouda old, Parmesan)