Spaghetti with Pumpkin Cream flavored with Ginger and Walnuts
A simple, fragrant and intense recipe! This is how Barbara Boni interpreted #PastaYourWay Inclusive Stories with her invaluable information for a seasonal dish!
Ingredients
(4 people)
320 g of bronze drawn spaghetti Berruto 1881
500 g of pumpkin (already cleaned)
1 medium onion
2 cloves of garlic
1 piece of raw ginger
1 teaspoon of curry
4/5 walnuts
A few sprigs of thyme
Evo oil, salt and pepper to taste
Preparation
- In a pan, brown the peeled and coarsely chopped onion, minced garlic and grated ginger with 2 tablespoons of extra virgin olive oil
- Cut the pumpkin into cubes (previously peeled and cleaned), add it to the pan, brown it for a few minutes until tender, then add a teaspoon of curry and season with salt and pepper
- Blend the pumpkin with the onion, the herbs and 1 tablespoon of extra virgin olive oil (remove the garlic if you don't like it)
- Set aside a little pumpkin for serving and return the cream to the cooking pan
- Cook the spaghetti in plenty of boiling salted water, drain when al dente, keeping the cooking water aside and finish cooking them by tossing them in the pumpkin cream adding water until you get the desired creaminess
- Serve the spaghetti decorating with the diced pumpkin set aside, the chopped walnuts and fresh thyme.
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