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Pumpkin pasta in a parmesean garlic sauce

It's officially cold-weather season. It's started snowing, everyone is layering up, and things seem a little on the grey side. At FoodPic we always say the best way to cheer things up is with a little comfort food, and there is nothing more comforting than a big bowl of pasta.


This pasta uses great seasonal ingredients (who doesn't love squash) and will warm you up with a luxurious cream sauce. If you make this recipe, make sure to use #FoodPicApp and #FoodPicBlog in your post!





Ingredients

- 2 pounds kabocha squash or butternut squash

- 1/4 cup finely chopped onion

- 1/4 cup extra-virgin olive oil

- Kosher salt and freshly ground black pepper to taste

- 1 1/2 cups heavy whipping cream

- 4 whole garlic cloves, peeled and smashed

- 2 sprigs thyme, plus 1 teaspoon chopped

- 3/4 cup grated Parmesan cheese

- 1 tablespoon butter

- 8 ounces dried pasta shells

- 1 1/2 cups baby kale or spinach leaves


Directions

  1. Peel the squash of your choice, remove the seeds and cut into 1-inch chunks. 

  2. Preheat the oven to 400 degrees.

  3. On a large rimmed baking sheet, combine squash and onion.

  4. Toss with the olive oil, 1 teaspoon salt and black pepper to taste.

  5. Cover the pan with aluminum foil and bake 25 minutes.

  6. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.

  7. In a large saucepan, bring cream, garlic, and thyme sprigs to a simmer (make sure it does not boil over).

  8. Simmer for about 20 minutes; until cream is slightly reduced and garlic is soft. Remove from heat, and let steep for 10 minutes before removing garlic and thyme.

  9. Stir in 1/2 tsp of salt and 1/2 cup of cheese.

  10. Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente.

  11. Drain and add to the bowl with the sauce.Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce.

  12. Serve with the remaining cheese and chopped thyme sprinkled over the top


This recipe was adapted from www.familystylefood.com