Pumpkin pasta sauce
INGREDIENTS
- 300 g pumpkin flesh
- 2 garlic cloves
- 150 g goat cheese
- 80 g sun-dried tomatoes
- Salt and pepper
- 500 g pasta
METHOD
- Cook the pasta in boiling, salted water until al dente, then drain.
- Meanwhile, prepare the pumpkin sauce in a separate pot. Add diced pumpkin to a small amount of water, along with garlic, and simmer for about 15 minutes until the pumpkin softens.
- Keep just enough water in the pot to cover 3/4 of the pumpkin, then blend everything into a smooth mixture using an immersion or countertop blender.
- While the sauce is still warm, stir in goat cheese and finely chopped sun-dried tomatoes. Add salt to taste, if needed.
- Serve the prepared sauce over the cooked pasta.