Pumpkin and Chestnut Cream Pasta
A Special Autumn Dish: ‘Pumpkin and Chestnut Cream Pasta’ Recipe
When you think of autumn ingredients, pumpkin is a must! Did you only consider pumpkin soup or pumpkin bread? This fall, let’s try something special: a cream pasta made with seasonal pumpkin and chestnuts. It might just become your number one pasta dish!
Main Ingredients- 1/3 small pumpkin (approx. 200g)
- 4-5 cooked chestnuts
- 4 slices of salami (or bacon/ham)
- 1 stalk of leek
- 1 medium onion
- A little zucchini
- A little mushroom
- A little bell pepper
Optional Ingredients- A little nuts
- 2 sun-dried tomatoes
Cream Sauce Ingredients- 1 Tbsp butter
- 1/2 cup heavy cream
- 1 cup milk
- 1 tsp turmeric powder (can substitute with curry powder)
- 1 tsp dried basil (optional)
- Pinch of salt
- Pinch of black pepper
- A little nuts
- 2 sun-dried tomatoes
Cream Sauce Ingredients- 1 Tbsp butter
- 1/2 cup heavy cream
- 1 cup milk
- 1 tsp turmeric powder (can substitute with curry powder)
- 1 tsp dried basil (optional)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Intro to Chestnuts: Chestnuts are wonderfully sweet and nutty this time of year, delicious whether steamed or roasted. Imagine how wonderful they’ll taste in this dish!
Step 2
Pumpkin Tip: In Germany, where I live, ‘Hokkaido pumpkins’ are common and often sold pre-cut or frozen for convenience. In Korea, you can use regular small pumpkins (danho-bak). Any pumpkin will add wonderful sweetness and a creamy texture.
Step 3
Gathering Your Ingredients: Besides the star ingredients, pumpkin and chestnuts, make sure to have leek, salami (or bacon/ham), and onion for a good flavor base. Other vegetables can be added or omitted based on your preference.
Step 4
Preparing the Chestnuts: To ensure the chestnuts don’t fall apart too much in the pasta, steam them for about 20 minutes until tender. Let them cool completely before peeling. This will help maintain their texture.
Step 5
Slicing the Chestnuts: Slice the prepared chestnuts into reasonably thick pieces. Cutting them a bit chunky will add a nice bite to the pasta.
Step 6
Chopping the Vegetables: Finely chop all the other vegetables (onion, leek, zucchini, mushrooms, bell pepper, etc.) into uniform sizes. This ensures even cooking and helps everything meld together in the sauce.
Step 7
Toasting the Nuts (Optional): If you’re using nuts, lightly toast them in a dry pan over low heat until fragrant. This enhances their nutty flavor.
Step 8
Cooling the Nuts: Remove the toasted nuts from the pan to prevent burning and set them aside. They’ll be a lovely garnish later.
Step 9
Sautéing Aromatics: In the same pan (you can add a bit more oil if needed), sauté the chopped leek and salami (or bacon/ham) over medium-low heat. Cook until they release their aromas and the leek becomes slightly softened, infusing the oil with flavor.
Step 10
Adding More Vegetables: Once the leek is translucent, add the chopped onion and mushrooms. Sauté for about 3-4 minutes until the onions are softened and the mushrooms have released their moisture. This builds a sweet flavor base.
Step 11
Incorporating Other Veggies: When the onions are halfway translucent, add the zucchini, sun-dried tomatoes (if using), and the prepared chestnuts. Sauté for about 2 more minutes, allowing the flavors to mingle.
Step 12
Adding the Pumpkin and Butter: Now, add the prepared pumpkin to the pan. Add the butter (1 Tbsp) and stir everything together, coating the ingredients with buttery richness. Butter adds a wonderful depth to the dish.
Step 13
Boiling Pasta Water: It’s time to get the pasta water ready. Fill a pot halfway with water, bring it to a boil, and add 1 tablespoon of salt. Ample salted water is key for perfectly seasoned pasta.
Step 14
Mashing Pumpkin & Spices: As the pumpkin starts to break down and soften, add the bell pepper (which doesn’t need much cooking). Stir in the turmeric powder (1 tsp) and basil powder (optional, 1 tsp). Sauté everything together. Turmeric adds a beautiful color and subtle flavor, while basil adds an aromatic touch.
Step 15
Adding the Cream Sauce: Pour in the heavy cream (1/2 cup) and milk (1 cup) into the pan with the sautéed ingredients. This will form our rich and creamy sauce.
Step 16
Simmering the Sauce: Stir everything well and bring the sauce to a gentle simmer. Keep stirring occasionally to ensure the sauce thickens evenly and coats the ingredients.
Step 17
Seasoning and Reducing: Once the sauce has simmered and thickened slightly, taste it and adjust seasoning with salt as needed. Reduce the heat to low and let the sauce continue to reduce gently. Be careful not to let it get too thick.
Step 18
Cooking the Pasta: When the pasta water is at a rolling boil, add your pasta. Gently push the pasta down so it’s fully submerged. Stir well initially to prevent the strands from sticking together.
Step 19
Checking Pasta Doneness & Rinsing: Cook the pasta for about 7 minutes, then test a strand for doneness (al dente). Drain the pasta in a colander. Briefly rinse it under cool water to remove excess starch, then toss with a little olive oil to prevent sticking.
Step 20
Combining Pasta and Sauce (Steaming Method): Place a steamer basket over the pot of simmering sauce, then place the pan with the sauce on top of the steamer. Gently heat the sauce. This method keeps the sauce warm and the pasta from getting soggy if you’re serving them separately. (Alternatively, you can add the drained pasta directly to the sauce pan and toss to combine.)
Step 21
Plating: Arrange the pasta nicely on a plate or in a bowl. Top generously with the sautéed nuts for a delightful finish. Your delicious Pumpkin and Chestnut Cream Pasta is ready!
Step 22
Enjoy your meal! Savor this special Pumpkin and Chestnut Cream Pasta, filled with the rich flavors and aromas of autumn. Happy eating! 🙂
