Whenever winter comes around we love making anything and everything with pumpkin.. And what’s better than a steaming plate of pasta with a creamy pumpkin sauce? To make it even better we crumbled in some goat cheese and topped it with fried chorizo bits. Of course, we couldn’t stop there and added some zucchini flowers which we stuffed with more goat cheese and then fried lightly.. Even if you skip this last step, this is a super delicious pasta dish for a wintery night!
You will need: one small-medium sized pumpkin, 2 cloves of garlic, 1 white onion, fresh sage or dried oregano, goat cheese (80-100 g), fresh tagliatelle pasta (250 g for 3 people), 8 slices of chorizo. Optional: 3 zucchini blossoms and bread crumbs
We started by roasting our pumpkin in the oven on 220 degrees C for about 20-25 minutes. This is is easiest if you cut the pumpkin in half before putting it into the oven (it requires a bit of strength, but is doable if you have a sharp knife). Once the pumpkin is soft (poke it with a knife), it’s ready to be made into a sauce! Take a medium-sized pot with some olive oil and throw in 2 cloves of minced garlic and a chopped onion over medium heat. Once the onion in translucent, add in your pumpkin puree. Immediately after, add about a cup of vegetable stock and let simmer. Season with salt, pepper and a pinch of cayenne. This would also be the perfect time to add a few leaves of fresh sage: this herb is the perfect match with pumpkin! Unfortunately, we did not have any on hand, so we added some dried oregano, which is lovely too. In the mean time, boil your pasta according to the instructions. After the sauce has simmered for about 5 minutes and is of the desired thickness, crumble in some goat cheese (as much as you like, but make sure it doesn’t overpower the pumpkin: just taste it!). Turn the heat to low for the sauce. Fire up a small frying pan with a touch of olive oil and fry your slices of chorizo, they only need about a minute to crisp up! Mix the cooked pasta in the pot with the sauce, then plate up and top with some more crumbled goat cheese and the chorizo bits.
If you feel like taking this dish all the way, here’s how to make the stuffed zucchini blossoms. Zucchini blossoms are quite hard to get by, especially in the winter (large, specialty foodstores might have them on occasion). However, these came from our own personal vegetable patch and we had frozen them for a rainy day. To stuff them, carefully spread the flower and stuff a little bit of goat cheese in them with a small spoon. Then, (carefully) dunk the flowers in a beaten egg and immediately after in some breadcrumbs. Fry them in some canola oil for about 3-4 minutes until golden brown.
We loved this pasta dish and expect to be making it many more times! The chorizo bits add the perfect crunch and the pumpkin and goat cheese are simply a match made in heaven. Enjoy!
Love, Cheese and Chinese