Creamy Pumpkin Pasta Parmesan #dinner #pasta

This tasty pasta consolidates cooked kabocha squash in a unimaginably exquisite smooth garlic sauce. It's simply the sort of solace nourishment pasta recipe we hunger for. I've constantly adored the balance of velvety pasta with pumpkin or butternut squash. The regular sweetness of the vegetable joined with fixings like cream and fragrant herbs is flavorful and extremely extravagant.

Be that as it may, there's a whole other world to pumpkins than those impeccably round orange examples (think jack-o'- lights) which are really an assortment called sugar pumpkin. Try butternut squash to make this recipe.

They may be useful for enlivening around Halloween, yet they don't generally taste excellent to eat. It's a Japanese winter squash assortment with delightful, thick, profound orange tissue that concocts smooth and firm-finished.

Also try our recipe Cheese Tortellini with Butter, Mushrooms, and Crispy Sage

The most delectable fall pasta, with broiled squash, pasta shells and a thyme-implanted garlic cream sauce.

Ingredients

• 2 pounds kabocha squash (approximately half of 1 medium kabocha) or butternut squash
• 1/4 cup finely chopped onion
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 1/2 cups heavy whipping cream
• 4 whole garlic cloves, peeled and smashed
• 2 sprigs thyme, plus 1 teaspoon chopped
• 3/4 cup grated Parmigiano Reggiano cheese
• 1 tablespoon butter
• 8 ounces dried pasta shells
• 1 1/2 cups baby kale or spinach leaves

Instructions

1. Peel the squash, remove the seeds and cut into 1-inch chunks. 
2. Preheat the oven to 400 degrees.
3. Combine the squash and onion on a large rimmed baking sheet. Toss with the olive oil, 1 teaspoon salt and 10 or 12 grinds of black pepper. Cover the pan with aluminum foil and bake 25 minutes. Remove the foil and stir the squash around with a spatula. Roast 15 minutes more, or until the squash is tender and lightly browned.
4. Pour the cream into a saucepan. Drop in the garlic cloves and thyme sprigs and bring to a simmer - lower the heat and watch that it doesn't boil over. Simmer 20 minutes, until the cream is slightly reduced and the garlic is soft. Remove from the heat and steep 10 minutes, then remove the garlic and thyme. Stir in 1/2 teaspoon salt and 1/2 cup of the cheese. Transfer the sauce to a serving bowl with the butter and keep warm.
5. Bring a 6 quart pot of water to a boil with 2 tablespoons kosher salt. Cook the pasta until al dente. Drain and add to the bowl with the sauce.
6. Add the squash and baby greens to the bowl and gently stir everything together until evenly coated with the sauce. Serve with the remaining cheese and chopped thyme sprinkled over the top.

Read more our recipe : Parmesan Polenta with Roasted Vegetables

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