Fusilli in roasted pumpkin sauce

Fusilli with Roasted Pumpkin Sauce: A Recipe that Combines Autumn Flavors with Health and Comfort

Preparation time: 15 minutes Cooking time: 30 minutes Total: 45 minutes Servings: 4

Who doesn't love a warm and comforting meal? This roasted pumpkin sauce fusilli recipe is perfect for chilly autumn evenings, bringing a touch of warmth and joy in every bite. Pumpkin, a symbolic ingredient of the season, is not only delicious but also packed with beneficial nutrients. Let's begin our culinary adventure!

Essential Ingredients:

- 1/2 roasted pumpkin
- 1 medium onion, finely chopped
- 1 teaspoon fennel seeds
- 1/2 bunch sage, chopped
- 500 ml chicken broth (or vegetable broth for a vegetarian option)
- 250 grams canned chickpeas, drained and rinsed
- 320 grams whole wheat fusilli
- 3 ripe tomatoes, diced
- 4 green onions, chopped
- Fresh salad leaves (mixed green salad)
- 1/4 bunch fresh mint, chopped
- Olive oil
- Balsamic vinegar
- 40 grams feta cheese, crumbled
- 25 grams parmesan, grated
- 1/2 bunch fresh parsley, chopped
- Salt and pepper to taste

A Bit of History:

Pumpkin has been used throughout history in various dishes, appreciated not only for its sweet and creamy taste but also for its nutritional benefits. Its historical roots stand out through versatile use in kitchens around the world. Combined with pasta, pumpkin becomes the star of a dish that not only satisfies the taste buds but also enhances health, thanks to its rich content of antioxidants and vitamins.

Preparation Steps:

1. Preparing the ingredients: Start by peeling the pumpkin and cutting it into cubes. If you have a roasted pumpkin, it will add a sweet flavor and creamy texture to the sauce. Don’t forget to prepare the onion, fennel, and sage, which will add depth and flavor.

2. Making the pumpkin paste: Place the pumpkin cubes, chopped onion, fennel seeds, and sage in a blender. Blend until you achieve a smooth paste. This will be the base of your delicious sauce.

3. Cooking the sauce: Transfer the obtained paste into a large skillet. Add the chicken broth and drained chickpeas, along with the liquid in which they were canned. Cover the skillet and let it simmer over medium heat, stirring frequently to prevent sticking. At this stage, the flavors will begin to reveal themselves.

4. Boiling the pasta: While the sauce is simmering, bring water to a boil in a large pot, adding salt. Once the water is boiling, add the whole wheat fusilli and cook according to the package instructions. Make sure to cook them al dente to maintain their texture.

5. Preparing the salad: In a large bowl, combine the diced tomatoes, green onions, mint, and salad leaves. Drizzle with olive oil and balsamic vinegar, then add the crumbled feta cheese. Gently mix and let the flavors infuse.

6. Finishing the sauce: After the pumpkin sauce has simmered for 15-20 minutes, use an immersion blender to turn it into a smooth cream. Add salt and pepper to taste, as well as the 20 grams of grated parmesan for an extra flavor boost.

7. Combining pasta with sauce: Drain the cooked pasta and add it to the skillet with the pumpkin sauce. Gently mix to evenly coat the pasta. Add the chopped parsley and mix again.

8. Serving: Serve the fusilli with roasted pumpkin sauce on deep plates, sprinkled with grated parmesan and alongside the fresh salad. You will notice how the colors and flavors complement each other perfectly.

Practical Tips:

- Pumpkin: Choose a small or medium pumpkin that is firm to the touch and has smooth skin. You can also use butternut squash, which will add a unique flavor and sweetness.
- Salad: You can add various ingredients to the salad, such as avocado or toasted nuts, for added texture and nutrients.
- Variations: For a vegan option, replace the feta cheese with crumbled tofu and use vegetable broth for the sauce. You can also experiment with different types of pasta, such as penne or tagliatelle.
- Recommended drinks: This dish pairs perfectly with a dry white wine or a refreshing mint lemonade.

Frequently Asked Questions:

- Can I substitute chickpeas with another ingredient? Yes, you can use lentils or white beans to incorporate a source of plant-based protein.
- How can I store leftovers? Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a little water to restore the sauce's consistency.
- Is this recipe suitable for vegans? With a few simple modifications, such as replacing the cheese with a vegan substitute, yes, it can be adapted for vegans!

This roasted pumpkin sauce fusilli recipe is not only easy to prepare but also offers an explosion of flavors and nutritional benefits. Whether you make it for yourself or your loved ones, it will surely bring smiles and moments of joy to your table. Enjoy your meal!