The spaghetti with pumpkin ragout I’m a easy recipe to bring a first course of vegetarian pasta tasty and genuine. For a Sunday lunch autumn and winter to share with friends or family.
Ingrediants
- 240 g of spaghetti
- 300 g raw pumpkin pulp (weight net of waste)
- 100 ml of white wine
- 1 shallot
- 1 stick of celery
- a few leaves of sage
- 5 tablespoons of Costa d’Oro Extra Virgin Olive Oil L’Integrale Unfiltered
- salt
- pepper
Pasta first courses are versatile recipes and passepartout that adapt to multiple occasions. These are no exception Spaghetti with pumpkin ragout, with a tasty dressing and easy to prepare, completely vegetarian.
In this recipe the pumpkin is cut into very small cubes and added to a classic fried onion, celery and carrot, just like you would do with a white meat sauce, as tomato is not used. In cooking the pumpkin softens, but does not flake, giving a very pleasant consistency.
A genuine first course which is enhanced byExtra Virgin Olive Oil Costa d’Oro L’Integrale Unfiltered, than with his full-bodied flavor It lends itself well to giving an extra touch to traditional recipes: for example, here we have also used it to fry sage leaves, to be added as decoration before serving.
How to prepare: Spaghetti with pumpkin ragout
Easy execution Preparation time 20 min Cooking time 25 min Servings 4
How to prepare: Spaghetti with pumpkin ragout
Preparing spaghetti with pumpkin ragout is simple. First clean the pumpkin, cut it in half, remove the seeds and filaments and obtain 300 g of pulp. With a sharp knife, cut it into very small and regular cubes.
Finely chop the shallot with celery and sauté them in a saucepan with two tablespoons of extra virgin olive oil and when the vegetables have become shiny add the diced pumpkin. Stir and let it go for 5 minutes. Add the white wine, let it evaporate and cook for 15 minutes.
Meanwhile, devote yourself to frying the sage leaves. In a saucepan, heat 3 tablespoons of olive oil and, once the temperature is reached – put a test leaf and see if bubbles form – dip the sage leaves for a few seconds, then remove them with a slotted spoon and transfer them to fried paper. or kitchen paper to remove excess oil.
Take a quarter of the sauce with a spoon and blend it, then add it back to the pan, in order to obtain a part of the sauce more creamy. Meanwhile, boil the spaghetti in boiling salted water. Drain the pasta al dente, add it to the pumpkin and mix. Add a little cooking water if needed to mix well.
Transfer to serving plates and serve your spaghetti with pumpkin ragout with crispy fried sage leaves.
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