Pumpkin Rigatoni with Parmesan and Ricotta
By chef Gulasch
A quick autumn dish of five ingredients that combines quality Italian pasta, a creamy pumpkin sauce, pan-seared pumpkin pieces and delicious ricotta and Parmesan.
- 30 min
- total
- Medium
- level
5 min prep · 25 min cook
What you will need
-
Rigatoni 100 g -
Pumpkin 100 g -
Ricotta 2 tbsp
-
Double Cream 50 ml -
Italian Hard Cheese 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and bring water to a boil for the pasta 🍝✨
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Prepare the pumpkin. Clean the pumpkin, trim off the stem and scoop out the seeds (you can save them and use them in stock).
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Grate the pumpkin. Grate part of the pumpkin finely.
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Slice the pumpkin. Cut the remaining pumpkin into slices.
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Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water during cooking to prevent it from sticking or burning. After cooking, press it through a fine sieve.
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Pan-fry the pumpkin slices. Pan-fry the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.
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Cook the pasta. Cook the pasta in salted water according to the package instructions.
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Add the pasta. Add the pasta to the pan with the pumpkin purée and cream, mix thoroughly and, if needed, cook briefly so the sauce coats the pasta nicely.
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Serve. Serve sprinkled with Parmesan, topped with the pan-fried pumpkin slices and ricotta 🍽️✨
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