Pumpkin Pasta with Lemon Balm
A fresh pasta recipe featuring pumpkin sauce and lemon balm from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g pumpkin flesh (Hokkaido pumpkin)
- 1 small leek stalk
- 4 tbsp butter
- 100 ml White wine
- 400 ml Vegetable broth
- 200 ml heavy cream
- Salt
- Pepper
- bunch lemon balm
- 400 g rigatoni
Instructions
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1.
Dice the pumpkin flesh into small cubes. Wash and slice the leek into rings, then sauté in butter until softened; add wine, let reduce slightly, then pour in broth and simmer gently for about 20 minutes.
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2.
Meanwhile cook the rigatoni in plenty of salted water according to package instructions. Rinse and dry the lemon balm, set aside a few leaves for garnish, and finely slice the remaining leaves into ribbons.
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3.
Puree the sauce until smooth, season with salt, pepper, and stir in the lemon balm ribbons. Drain the pasta, toss it with the sauce in warmed deep bowls, and serve garnished with fresh lemon balm leaves.
