Pasta with Pumpkin and Cherry Tomato Sauce

Ingredients

• 300 g Pasta
• 0.5 Pumpkin (Half a pumpkin; peeled and cut into cubes. Weight not specified.)
• 200 g Cherry tomatoes
• 1 Head of garlic (Make a small cut in the top.)
• 100 ml Cooking cream
• 1 vaso Vegetable stock (The volume of the glass is not specified.)
• Salt (To taste.)
• Black pepper (To taste; also add when serving.)
• Olive oil (Quantity not specified.)
• Water (For cooking the pasta; quantity not specified.)

Steps

1. 1

   Bring a pot of water to a boil. Add the pasta and cook it for the time indicated on the package. Drain it and reserve some of the cooking water to adjust the sauce later.

2. 2

   Peel the pumpkin and cut it into evenly sized cubes.

3. 3

   Place the pumpkin and cherry tomatoes in a baking dish. Make a small cut in the top of the head of garlic and add it as well. Season the vegetables with salt and black pepper, then drizzle them with olive oil.

4. 4

   Roast the vegetables at 180 °C for 40–45 minutes, watching to ensure they do not burn. The transcript mentions 40 minutes; the written description gives a range of 40–45 minutes.

5. 5

   Transfer the roasted pumpkin and tomatoes to a blender or a container suitable for blending. Add the roasted garlic, cooking cream, vegetable stock, and any juices released by the vegetables.

6. 6

   Blend the mixture until smooth.

7. 7

   Place the cooked pasta in a frying pan and add the pumpkin sauce.

8. 8

   Add a little of the reserved cooking water and cook over medium-low heat, stirring, until the pasta is creamy. Add more cooking water if necessary to adjust the consistency.

9. 9

   Serve the pasta with black pepper sprinkled on top.

Notes

The amount of pumpkin and the volume of the glass of stock are not specified. The recipe calls for reserving pasta cooking water and using it to bind the pasta, but does not specify how much; add it gradually as needed.

Nutrition per serving

• pasta
• main course
• vegetarian
• autumnal
• baked
• creamy