I’ve always been a bit hesitant of using pumpkin in everything, but thought an Alfredo-style sauce would have been a good place for it. To be honest though, I’m not sure. And typically I wouldn’t post anything I wasn’t sure about, but I’m wanting to do an experiment. I want YOU to be the judge. Make this recipe, and report back. Do(n’t) you like it? What do(n’t) you like about it? Is it missing something? For my taste buds, I think I know what it’s missing, but it still has some good flavour.
Pumpkin Alfredo with Sage & Grana Padano
Serves 4 – 6
- 2 Tbsp extra virgin olive oil
- 1 leek, white part only, washed thoroughly, sliced in half moons
- 2 cloves garlic, chopped
- 2 cups pumpkin (organic canned or fresh puréed)
- 1 cup milk
- 1 cup starchy pasta water
- 1 Tbsp chopped fresh sage
- 1 cup ribboned kale
- 1 cup freshly grated grana padano, plus some for garnish
- 2 pats butter
- Coarse salt & freshly cracked black pepper
- 1 package pasta of your choice
Bring a large pot of water to boil for pasta. When the pot comes to a boil, season the water with salt, drop in your pasta, and start your sauce.
Heat a large sauteuse on medium heat, add in a couple turns of extra-virgin olive oil.
When the oil is hot, add in leeks and garlic, and let sweat for a minute or so. When translucent, and fragrant, add in pumpkin. Toss together with leeks and garlic, and add in milk and pasta water.
Combine together. Reduce heat to a simmer, add in sage, and a good pinch or two of salt, and freshly cracked black pepper. Let simmer for 5 – 7 minutes.
Drain the pasta, reserving a little extra pasta water, and add the drained pasta to the sauce. Add in kale, grana padano, and the butter. Combine together.
Taste and season again with a little extra salt and pepper. Top with freshly grated grana padano, and a drizzle of extra virgin olive oil.
Alright kids, there you have it! Go forth, and cook with pumpkin! And don’t forget to report back with your thoughts!