Creamy Pumpkin and Spinach Pasta

Short pasta is simmered in a smooth pumpkin-cream sauce with onion, garlic, vegetable broth, and Parmesan, then finished with spinach and a buttery sage breadcrumb topping for contrast.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling pasta
• 6 g fine salt
• 340 g dried short pasta, such as rigatoni or penne
• 20 ml olive oil
• 1 piece yellow onion small, finely diced
• 4 clove garlic minced
• 425 g pumpkin puree unsweetened
• 240 ml vegetable broth low-sodium
• 120 ml heavy cream
• 1 g ground nutmeg
• 2 g black pepper freshly ground
• 4 g fine salt
• 50 g Parmesan cheese finely grated
• 120 g baby spinach washed and loosely packed
• 15 g unsalted butter
• 10 ml olive oil
• 6 leaf fresh sage leaves thinly sliced
• 30 g plain breadcrumbs

Instructions

1. Bring 3000 ml water and 6 g of the salt to a boil in a 6 L pot. Add the pasta and cook until just al dente, about 9 to 11 minutes depending on shape. Reserve 120 ml of the pasta water, then drain. Pasta is tender with a firm center and the water is cloudy; reserve starch water before draining.
2. While the pasta cooks, heat 20 ml of the olive oil in a 30 cm skillet over medium heat. Add the onion and cook, stirring, until translucent and softened, about 4 minutes. Onion looks glossy and softened without browning.
3. Add the garlic and cook for 30 seconds, just until fragrant. Stir in the pumpkin puree, vegetable broth, heavy cream, nutmeg, black pepper, and the remaining 4 g salt. Simmer gently for 4 to 5 minutes, stirring, until smooth and slightly thickened. Sauce is uniform, steaming, and lightly coats a spoon.
4. Stir in the Parmesan until melted. Add the spinach in handfuls and cook just until wilted, 1 to 2 minutes. If the sauce seems too thick, loosen it with 30 to 60 ml of the reserved pasta water. Spinach is wilted and the sauce is silky, not paste-like.
5. Add the drained pasta to the skillet and toss over low heat for 1 minute until evenly coated. Taste and adjust with a little more salt only if needed, using up to the remaining reserved pasta water as necessary for texture. Pasta is fully coated and the sauce clings to the noodles.
6. In a small pan, melt the butter with the remaining 10 ml olive oil over medium heat. Add the sage and breadcrumbs and toast, stirring often, until the crumbs are golden and crisp, about 2 to 3 minutes. Breadcrumbs are evenly golden and smell nutty.
7. Serve the pasta in warm bowls and top with the sage breadcrumbs. Each serving is finished with a crisp topping and creamy sauce beneath.