Creamy Pumpkin Pasta

Ingredients

• one small fresh pumpkin*
• olive oil
• 12 ounces (340 gr) tagliatelle
• 1/2 cup (120 ml) cream**
• 1 cup (100 gr) freshly grated Parmesan cheese, plus extra for serving
• nutmeg or sage (to taste, optional)
* I suppose canned pumpkin could work too, but the sauce would miss the not-completely-smooth-still-some-bite-texture that’s essential to me.
**Light/heavy, whatever type you prefer; the more fat, the creamier!

Instructions

1. Cut the pumpkin in pieces, brush with olive oil and roast them in an 400F oven for 30-40 minutes (yes! you can leave the skin on), until the flesh is soft. Let them cool a bit before you peel off the skin.
2. Put the roasted pumpkin pieces in a food processor with the cream and grated parmesan cheese. Pulse until everything is mixed, but be sure that the mixture still has some texture (you don’t want to end up with baby food! Well, except if you’re feeding this to your little one, in that case: go ahead).
3. Add some water if needed, the sauce consistency should be thick and creamy.
4. Finish the pumpkin sauce with salt and pepper to taste. You can add some nutmeg or sage if you feel like it.
(You can make this sauce a few hours in advance and store it in the fridge at this point, make sure you check the consistency before eating; the sauce can become really thick)
5. Cook the pasta according to the package directions. Drain and reserve a little pasta water.
6. Mix the cooked pasta with the pumpkin sauce, put on a very low heat and add the reserved pasta water if needed.
7. Serve with a generous amount of grated parmesan. Enjoy!