Roasted Pumpkin Creamy Pasta

Posted on June 8th, 2020 07:15 PM

Prep time:  30 mins   |    Cook time: 20 mins   |    Total time: 50 mins    |   Recipe by Shweta Mewara 

Image Courtesy : Shweta Mewara


I N G R E D I E N T S

½ Liter milk

8-10 garlic cloves

2-3 Bay Leaves

4 Pinches of grated nutmeg

½ broccoli head

1 large red chilly

4 serving spoon raw pumpkin puree

8 – 10 large cubes of roasted pumpkin

Grated parmesan

Chopped fresh parsley

1 teaspoon lemon zest

500 gms Pasta Rigate

Olive Oil + Butter

Sea Salt + Pepper + Chili Flakes + Grated Nutmeg 


D I R E C T I O N S 

For the Creamy Sauce: Boil milk with bay leaves, 2 grated garlic and let it infuse. Heat 1 tablespoon of olive oil and add 1 tablespoon flour, 2 pinches of nutmeg – grated, let roast. Now add the infused milk in batches to avoid lumps. Add a pinch of salt to finish.

 

For the Roasted Veggies: Coat pumpkin in sea salt and olive oil. Roast it. In a seperate pan add 1 teaspoon olive oil, garlic and let it get a brown color. Now add broccoli and chilli. Set Aside.

 

For the Pasta: Boil pasta with salt, 2 serving spoons of raw pumpkin puree.

 

Now Assemble: Heat a large pan and add 1 teaspoon olive oil + 1 cube of butter. Add 2 serving spoons of raw pumpkin puree and sauté till aromatic. Add pasta, the veggies and the creamy sauce. Add a pinch of sea salt and nutmeg. Let it cook for 1-2 mins.

Serve in platters and garnish with chili flakes, pepper, lemon zest, parsley and grated parmesan. Serve Hot. 

Shweta Mewara – Co-Founder & Creative Director at Gulmohar Lane

An eye for detail and all things fine. Creating, presenting and emitting aesthetically pleasing values and ideas! A loving mother, a passionate cook and an inspirational leader!