Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts Recipe

Name: Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hazelnuts; 1 pound orecchiette pasta; 4 tablespoons unsalted butter; 1 medium onion red onion, finely diced; 2 garlic cloves, minced; 2 teaspoons minced fresh sage; One 15-ounce can pumpkin puree; Kosher salt and freshly ground pepper; 1/2 cup mascarpone cheese; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 1/4 cup snipped chives

Servings: persons

1/2 cup hazelnuts
1 pound orecchiette pasta
4 tablespoons unsalted butter
1 medium onion red onion, finely diced
2 garlic cloves, minced
2 teaspoons minced fresh sage
One 15-ounce can pumpkin puree
Kosher salt and freshly ground pepper
1/2 cup mascarpone cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/4 cup snipped chives

1
Preheat the oven to 375.
2
Spread the hazelnuts in a pie plate and toast for about 7 minutes, until golden.
3
Let cool.
4
Rub off most of the skins and roughly chop.
5
In a large pot of boiling salted water, cook the pasta until al dente.
6
Drain the pasta, reserving 1 cup of the cooking water.
7
Meanwhile, in a medium saucepan, melt the butter.
8
Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
9
Transfer the mixture to a food processor.
10
Add the pumpkin puree and process until smooth.
11
Season with salt and pepper.
12
Wipe out the pasta pot.
13
Scrape the pumpkin puree into the pot and cook over moderately low heat until hot.
14
Mix in the mascarpone and the 1/4 cup of grated cheese.
15
Add the pasta and the reserved cooking water and toss to coat thoroughly and heat through.
16
Season with salt and pepper.
17
Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and serve right away, passing additional Parmigiano at the table.

689

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup hazelnuts, 1 pound orecchiette pasta, 4 tablespoons unsalted butter, 1 medium onion red onion, finely diced, and more.

Yes, Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts

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