I was browsing my pasta leftover session to prepare recipes for my a’yi cooking training class and I noticed that the last time I posted a recipe for pasta was 3 MONTHS AGO! Yes, you heard me right! I felt ashamed of myself. What kind of Italian am I??? Aren’t Italians supposed to be making pasta everyday and share tuns of recipes on the web? Why can’t I just stick to the stereotype and “bring high the flag” of Italian pasta making???
As a matter of fact, I do like eating pasta but I do not eat it as often as people might expect me to. I have pasta on an average of 2 times a month…I generally prefer higher fiber grains, meats, beans and lots of salads…
When I make pasta for myself, I try to create some new recipe, not the standard bolognese or carbonara sauce but something rather healthier, like the recipe I am sharing with you today. A delish creamy pumpkin with speck pasta.
Ingredients (serves 2):
- 200 gr pumpkin, skin and seeds removed
- 80 g speck
- 1/2 small onion
- 2 tsp extra virgin olive oil
- 70 g Greek yogurt
- 1 tsp salt
- 1/4 tsp black pepper
- 180 g pasta
- 1/2 cup vegetable broth
- 2 tbsp grated Parmesan cheese
Chop up the onion
Dice up the pumpkin
then cut the speck into small strips
In a sauce pan heat up 1 tbsp of olive oil, and saute the speck until crispy
Remove it and set aside. In the same pan, without cleaning it, add 1 tsp of oil and saute’ the onion until brown in color and soft. Add the diced pumpkin, salt and pepper. Stir around.
Pour in the broth. Cover with a lid and let simmer for about 30 min, or until pumpkin is very tender
Add the yogurt
and with an immersion blender pure’ it
Boil pasta according to package instructions. Drain it and dress it with the pumpkin sauce, speck and 2 tbsp of grated Parmesan cheese. Serve immediately!
Note: make this vegetarian by replacing the speck with some tofu.