Creamy pumpkin pappardelle with pecorino and fresh parsley

Autumn recipe with pumpkin and pecorino for a rich and velvety dish

Pumpkin pappardelle are a perfect choice for those looking for a first course with a sweet and enveloping character, typical of the autumn season. The pumpkin, cut into cubes and slowly cooked with onion and vegetable broth, turns into a delicate cream that wraps the fresh pasta, giving softness and a natural taste.

A key detail to achieve the right consistency is cooking the pumpkin until it becomes tender and slightly mashed, creating a creamy sauce without needing to add cream or other fats. The addition of grated pecorino adds a savory and slightly spicy note that balances the sweetness of the pumpkin, while chopped parsley provides freshness and color to the dish.

This recipe requires few steps but careful timing: the pumpkin must cook over low heat to develop the right softness, while the pasta should be drained al dente and quickly combined with the cream to absorb the flavors without losing its texture. A simple yet carefully crafted dish, ideal to highlight seasonal ingredients with a creamy and aromatic result.

Pappardelle with Pumpkin

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 400 g Pasta Fresh Pappardelle
• 400 g Pumpkin already cleaned
• 3 tablespoons Extra virgin olive oil
• 1 clove Garlic
• 1 ladle Vegetable broth
• 40 g Grated Pecorino
• to taste Salt
• to taste Chopped parsley
• 1 nr Onion small

Equipment

• 1 large pan
• 1 pot
• 1 colander
• 1 ladle
• 1 cutting board

Method

 

1. In a large pan, sauté the chopped onion in the oil; add the diced pumpkin; salt; add the broth.
2. Cook until the pumpkin becomes creamy.
3. Meanwhile, boil the pasta, drain it and add it to the pumpkin; let it absorb the flavors; season with Pecorino and serve with chopped parsley.

Notes

For a creamier pumpkin, slightly mash it with a fork during cooking. Make sure not to extend the time the pasta is flavored with the pumpkin beyond what is indicated.

Mistakes to avoid when preparing

Do not overcook the pasta once combined with the pumpkin to prevent it from becoming too soft and losing its structure. Also, adjust salt carefully during the pumpkin cooking, considering that the pecorino will add saltiness.

Technique for perfectly creamy pumpkin

During cooking, slightly mash the pumpkin with a fork to help form a velvety cream without blending. Cook it over medium-low heat to preserve the flavors and maintain its natural sweetness.

How to serve pumpkin pappardelle

Serve the dish hot, finishing with a sprinkle of pecorino cheese and freshly chopped parsley to enhance the aroma. Pair with a light side dish or a simple green salad for a balanced meal.