Today’s recipe is one of my favorite autumn not only because it is the most delicious and creamy pumpkin sauce you’ve tried but also because with this dish we celebrated the first birthday of Panos in a very narrow birthday – 2 months ago! At last I manage to share it here just before we get into the winter!
The procedure
The recipe takes a little longer and has some secrets to which it owes the extra flavor, such as homemade vegetable and herbs that simmer for at least an hour, as we prepare pasta and pumpkin. It can surely be replaced with ready -made broth or water but the taste will certainly not be the same.
For my pasta I used flour for all uses and semolina, eggs and a little olive oil. After kneading I let the dough rest and opened the leaves just before boiling the tagliatelle for the freshest effect.
I cleaned up and cut the pumpkin into pieces and the onion for several minutes until it softened. Then I strangled and added the lowered broth along with extra herbs and mingled patiently until the broth started to diminish and the pumpkin was melting. Then I passed the blender mixture and got the most velvety pumpkin sauce! As soon as I added the mascarpone the creamy texture took off and the smells are not described.
I cut and boiled the tagliatelle and added them to the rich sauce, mixing gently to cover! Serbia with fried sage crunchy leaves, freshly ground parmesan and black pepper!
Alternative options
If you have not yet conquered the fresh pasta I hope soon to make you want to try, but until then you can replace handmade pasta with ready -made pasta. If you miss the homemade broth, you can use a ready -made vegetable cube diluted in hot water according to the package instructions and you will probably add extra hot water during pumpkin cooking if necessary, until the pumpkin is softened and mashing. Unfortunately I did not measure the amount of lowered broth before adding it to the sauce, so I cannot share the exact amount of moisture with which you should be replaced if you use a ready cube.
For homemade broth:
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Put all the broth ingredients in a saucepan and boil. Reduce the heat to low, lid and simmer for an hour.
For dough:
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In a large bowl mix the flour for all uses with the fine semolina and salt.
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Lightly add the eggs and add them to the flour with the olive oil.
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Stir with a fork incorporating the liquid ingredients a little bit.
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When the mixture can no longer work with the fork, transfer the dough to a floured bench and knead for at least 10 ′. We monitor our dough and add a little flour to very small doses if it sticks or very little water in doses if it looks too tight.
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Cover the dough airtight with a transparent film or waist and allow to rest for at least 30 ′ at room temperature. As the dough rests, prepare the pumpkin sauce. See instructions below.
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When the dough is resting, unleash it and cut into 4 equal parts. We take the pieces one by one to work on the machine while holding the rest of the covered so that they do not dry out.
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We start with the engine with the opening in position 0. We always work on a slightly floured bench, roll the dough into a ball, lightly open it with fingers and sprinkle with both sides with a little alley, shaking the unnecessary. Press one side of the dough to give a little shape and help it pass through the engine opening. Pass the dough from the machine once. Fold in two and cross 3-4 times.
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Gradually, reduce the engine opening by passing the sheet once from each position until it becomes quite thin (up to 5 or 6). Between the passages we slightly flour the surface of the leaf so that it does not stick by shaking the unnecessary flour.
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Then cut the sheet into tagliatelle, lightly flour them and sprinkle them in a baking tray.
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Open and cut the rest of the leaves in the same way.
For pumpkin sauce:
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Heat a little olive oil in a non -stick frying pan and sauté the onion.
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Add the chopped pumpkin and properly for a few minutes until softened, stirring occasionally.
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Add the garlic and mix for 1-2΄.
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Add the homemade broth after we have strained, rosemary, sage and balsamic vinegar and simmer over medium heat for about 30 ‘so that the pumpkin can soften enough so that the sauce can start to thicken.
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Remove the rosemary and transfer the mixture to the blender and beat until we have a smooth, velvety sauce.
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Return the sauce to the pan and annex the Mascarpone.
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We check the composition of the sauce, it should be neither too fluid nor too thick. Add a little water if you need to dilute it or simmer a few minutes if it has a lot of moisture.
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Add salt and pepper for the taste.
For the end:
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Boil water in a saucepan. When the water boils, salt and add the tagliatelle. Boil for about 3-4 ′.
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Strain the tagliatelle, holding aside a little of the water.
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Transfer the tagliatelle to the pan with the sauce and mix gently to cover with the sauce. Add some water from what we kept if necessary.
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Add salt and pepper. Remove the pan from the heat.
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In a small frying pan heat a little olive oil and fry some sage leaves.
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Serve the tagliatelle with grated parmesan, crunchy sage leaves and freshly ground black pepper.
This was today’s recipe, the most creamy and aromatic pumpkin sauce that accompanies fresh handmade tagliatelle! If fresh pasta is not (yet) your item, you can use your pasta of your choice. I would be very happy if you tried the recipe either in one way or another.
If you do, don’t forget to share it with me by uploading a photo of the result with the hashtag #mynutricalendar and tag @mynutricalendar to see your creation or leaving a comment below. You will find me in Instagram or Facebook And I’ll be happy to hear your news.
Until next time, be careful and eaten well.
With love,
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Today’s recipe is one of my favorites this season not only cause it’s the richiest and most creamy butternut squash sauce you’ve ever had but also case this is the recipe we had on Panos’s first birthday – well, 2 months ago! Finally I am able to share this with you here and I really hope you take the time to make it and enjoy it with your loved ones while squashes are still around!
The process
This is not a quick recipe though, it takes time and love to be prepared and it will pay you back with all the flavours and all the aromas that’re hiding in every bite! For example, I made my own vegetable and herbs stock from scratch, which I simmered for at least one hour while preparing the pasta dough and the butternut squash. You can replace homemade stock with a store bought vegetable stock but it won’t be the same, right?
For my pasta dough I used a combination of all purpuse flour and fine semolina flour, eggs and a tiny bit of olive oil. I kneeded the dough and let it rest and I only rolled it out to pasta sheets, which I then cut to tagliatelle, when I was ready to cook them in salted boiling water to maximize the freshness of this dish.
While the dough was resting aside, I peeled and diced the butternut squash which I then sauteed with chopped onion until soften. Then I added the strained reduced stock and more herbs and I simmered until most liquids evaporate and butternut squash is good to be blended. Then I blended the mixture to get the most creamy sauce and I added the mascarpone for next level creaminess! I wish I could describe this smell with words! Only way for you to find out is to make this recipe yourself!
I was then ready to roll our the dough to pasta sheets and cut them to tagliatelle. After I cooked them for about 3′ (a bit undercooked) I add them to the sauce and stirred gently to coat. I quickly fried few sage leaves to garnish my dish and served with grated parmesan and freshly ground pepper!
Alternative options
If you haven’t tried making your own pasta yet, well, I hope I will inspire you to do so soon, but until then you can skip this step and use some store bought pasta of your choice. If you skip making homemade stock as well, use a ready bought stock cube as per instructions but keep in mind to adjust the water accordingly as you go, as you may need to add extra water to help the butternut squash cook through. Unfortunatelly, I haven’t measure the final reduced stock before adding it to my sauce, so I can’t tell you for sure how much moisture you will need with a store bought stock cube.
That was it for today, the most creamy and aromatic butternut squash sauce for our fresh homemade tagliatelle! I would be more than happy to hear from you if you make it too. If you do, don’t forget to share a photo using the hashtag #mynutricalendar and also tagging me @mynutricalendar so that I can see your re-creation. Please, do not hesitate to leave your comment below in the comments section or get in touch with me on Instagram or Facebook.
Until the next time, take care and eat the seasons.
Much love,