/images.kitchenstories.io/wagtailOriginalImages/R2449-final-photo-_1.jpg)
5-ingredient creamy pumpkin and leek pasta
Ingredients
Utensils
oven, cutting board, knife, parchment paper, baking sheet, 2 large pots, cooking spoon, immersion blender, tongs
How-To Videos
How to grate cheese
How to prepare garlic
How to cook pasta
How to cut Hokkaido pumpkin
Nutrition per serving
Step 1/ 4
- 300 g Hokkaido pumpkins
- salt
- oven
- cutting board
- knife
- parchment paper
- baking sheet
Preheat oven to 180°C/356°F. Scoop any seeds out of the Hokkaido pumpkin with a spoon and discard (or wash and save for another use). Cut the pumpkin into small cubes, approx. 2 cm. Place on a baking sheet lined with parchment paper, drizzle them with a little olive oil if desired, and season with salt. Transfer to the oven and let roast for approx. 30 min, or until the pumpkin is just beginning to brown.
Step 2/ 4
- 2 leeks
- 1 clove garlic
- 2 tbsp butter
- salt
- pepper
- large pot
- cooking spoon
In the meantime, slice the white part of the leeks into rings, approx. 1/2 cm wide and mince the garlic. Set a large pot over medium heat and melt the butter in it. Once melted, add the leeks and garlic and sauté until the leeks are soft and beginning to brown at the edges, approx 5 – 7 min. Season with salt and pepper and reserve ¼ of the leeks for garnishing.
Step 3/ 4
- 400 ml water
- 25 g Parmesan cheese
- salt
- pepper
- large pot
- immersion blender
For the pasta, bring a large pot of salted water to a boil. Meanwhile, take the roasted pumpkin out of the oven and transfer it to the pot with the leeks. Add water and bring to a boil. Use an immersion blender to blend the sauce until smooth and creamy. Add grated Parmesan, season with salt and pepper and blend again. Leave on low heat while the pasta cooks.
Step 4/ 4
- 250 g whole-grain spaghetti
- tongs
Cook pasta, according to packaging instructions. Once it’s very al dente, use tongs to transfer it to the pumpkin sauce, toss well and let simmer in the sauce briefly to finish cooking. Garnish with the reserved leeks and serve with extra grated Parmesan on top. Enjoy!
Enjoy your meal!
Tags
More delicious ideas for you
- vegetarian5-ingredient gnocchi with burst cherry tomatoesMarco Hartz
- vegetarian5-ingredient mushroom quesadillas with spicy sour creamDevan Grimsrud
- vegetarian5-ingredient stovetop mac and cheeseDevan Grimsrud
- vegetarianCrispy smashed potatoes with creamed spinachChristian Ruß
- 5-ingredient baked gnocchi with Italian sausageChristian Ruß
- vegetarianHanna makes a rainbow vegetable pieHanna Reder
- vegetarianCheesy spätzle soup with leeksMartina Trommer
- vegetarianVegetarian stuffed bell peppers with rice and fetaMartina Trommer
