Pasta with cheesy pumpkin sauce
Description
One serving of this dish contains 325 kilocalories, but you can treat yourself once in a while, can't you? You can vary the dish in several ways: add some cream cheese (this will make the sauce more delicate), or after mixing the pasta with the sauce, transfer the dish into a baking dish, sprinkle with breadcrumbs, and place it under the grill for a few minutes (you'll get pasta with a golden crispy topping).
Instructions
- 1
Step 1
1. Preheat the oven with the rack in the middle position to 220 degrees. Cut the pumpkins in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 25–35 minutes, or until a butter knife inserted into the pumpkin meets no resistance.
- 2
Step 2
2. Scoop out 2 cups of pumpkin flesh and mash it with a fork. Alternatively, you can blend the flesh in a blender or food processor until smooth. Meanwhile, bring water to a boil in a large pot over high heat. Once the water is boiling, add about 1 tablespoon of salt, butter, and pasta. Cook the pasta until tender. Drain the water and return the pasta to the pot.
- 3
Step 3
3. Melt the butter in a medium saucepan over medium heat. Add flour and mustard, and whisk for 1 minute. Gradually whisk in the milk. Bring the mixture to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 5–6 minutes, until the mixture reaches the consistency of heavy cream. Add the cheese, ½ teaspoon salt, and pumpkin flesh. Cook, stirring, until the cheese has melted. Pour the sauce over the pasta and toss to combine.
- 4
Step 4
4. Thoroughly mix the pasta with the cheese-pumpkin sauce. Serve immediately.