Paccheri with Pumpkin Sauce

🛒 Ingredients

• Paccheri pasta 80 g · 280 kcal
• Pumpkin (e.g., butternut squash), peeled and cubed 150 g · 39 kcal
• Garlic cloves, minced 3 g · 4 kcal
• Extra Virgin Olive Oil 15 g · 135 kcal
• Vegetable broth 50 g · 5 kcal
• Dry white wine 13 g · 10 kcal
• Fresh sage leaves 1 g · 1 kcal
• Parmesan cheese, grated 10 g · 40 kcal

👨‍🍳 Instructions

1. Prepare the pumpkin: Peel the pumpkin, remove the seeds, and cut the flesh into 1-inch cubes. Mince the garlic and roughly chop the sage leaves.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sage leaves, cooking for 1 minute until fragrant.
3. Add the pumpkin cubes to the skillet and sauté for 5-7 minutes until slightly softened. Pour in the white wine and cook until almost evaporated.
4. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer. Cover and cook for 10-15 minutes, or until the pumpkin is very tender.
5. While the pumpkin cooks, bring a large pot of salted water to a boil and cook the paccheri according to package instructions until al dente.
6. Once the pumpkin is tender, use a fork or potato masher to lightly mash some of the cubes directly in the skillet to create a creamy sauce texture. You can also blend a portion of the sauce if you prefer a smoother consistency.
7. Drain the cooked paccheri, reserving about half a cup of pasta water. Add the pasta directly to the pumpkin sauce, along with a splash of reserved pasta water to emulsify and create a glossy sauce.
8. Toss well to combine and serve immediately, garnished with extra fresh sage leaves and grated Parmesan cheese, if desired.