Pasta with Vegetables and Cream Sauce
Pasta with vegetables and cream sauce is a recipe featuring fresh ingredients from the cream sauce category. Try this and more recipes from Spoonsparrow!
Ingredients
- 400 g pasta
- 2 tbsp butter
- 1 Shallot
- 300 g pumpkin flesh (peeled, cleaned)
- 2 stalks celery
- 1 leek
- half an organic orange
- 100 ml Vegetable broth
- 150 ml Heavy Cream
- nutmeg
- Salt
- Pepper
Instructions
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1.
Dice the pumpkin flesh finely. Slice the leek lengthwise, wash and cut into thin rings. Wash, clean and slice the celery into fine strips. Peel and dice the shallot.
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2.
Heat butter in a pan. Add the diced shallot, leek, and celery and sauté for about 3 minutes. Then add the pumpkin cubes and simmer for another 5 minutes. Pour in orange juice and vegetable broth and reduce on low heat for 15 minutes.
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3.
Bring a large pot of salted water to a boil. Cook the pasta al dente.
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4.
Whisk the cream until half‑firm, then stir it into the pumpkin mixture briefly. Season with nutmeg, salt, and pepper and remove from heat. Transfer to a large bowl, mix in the freshly cooked pasta, and serve immediately.
