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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a little different, but delicious!! Try it - you'll like it - especially if you're a pumpking lover!! Ingredients:
1 tablespoon canola oil |
8 slices genoa salami, thinly sliced |
4 cups pumpkin, peeled, diced |
1/2 small onion, diced |
2 garlic cloves, peeled and crushed |
1/2 teaspoon ground turmeric |
1/2 teaspoon cumin |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 cups milk |
1/4 cup fresh basil, chopped |
1/4 cup fresh chives, chopped |
1 (350 g) package linguine |
1/2 cup parmesan cheese, grated, divided |
Directions:
1. Heat oil in a saucepan over medium-high heat; add the sliced salami, cooking until golden, 3-4 minutes. Transfer to a paper towel to drain. In the same saucepan, cook the diced pumpkin and onion until soft and caramelized, 5 minutes. Stir in the garlic and spices, cook 1 minute. Stir in the milk and reduce to a gentle simmer. Cover and cook until pumpkin is tender, 12-15 minutes.
2. Transfer the sauce to a blender and purée until smooth. Coarsely chop the cooked salami, reserving 2 tablespoons for garnish and stir into the sauce with the basil and half the chives.
3. Cook the pasta according to the package directions and reserve 1 cup pasta water before draining. Toss the pasta with half the grated cheese and divide among 4 bowls. Thin out the sauce with spoonfuls of reserved pasta water, if needed, then ladle the sauce over the pasta and garnish with remaining salami, chives and grated cheese.
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