Autumnal Pasta for the heavy soul
“I’ll get you more pumpkin, I’ll ram it right up your ass.” - Gordon Ramsay
Welcome everyone!
I’m delighted to share with you a recipe that is sure to warm you up in the coming fall and winter months. It’s the tried and true recipe I like to call Autumnal Pasta. Its name comes from its orange color and use of root veggies freshly available during the fall. I also just made it up on the spot.
I won’t bore you with too much recipe lore - after all, you’re here to learn how to be a michellin star chef, not to read my life story. Well, even a chef like Jamie Olliver would take one bit of my pasta and go
“🙀⁉️ This is the best thing I’ve put in my mouth since 2004. OMG” - probably Jamie Olliver
Let’s get started!
Preparing the food
Serving Size
2-3 people with no leftovers
or
1 person with at least two days of leftovers
Pasta Recommendation
I recommend using a medium/large pasta like rotini, rigatoni, or farfalle. This type of pasta is great at scooping up loads of the delicious sauce and delivering it to your mouth.
Pasta Sauce Ingredients
- 1 large pumpkin squash, or two smaller ones
- A couple of big carrots. A good handful usually works for me. Add as much as you want
- 1-2 bell peppers. Red ones are great for adding complexity to the color
- 1 white onion
- Chicken or veggie broth
- 1 tbsp of Tomato Concentrate
- 1 can of Cream of Coconut
- Salt, pepper
- Olive oil
- 2 shallots (optional)
- 1 clove of garlic (optional)
- Red pepper flakes (optional)
- 1 tbsp Miso paste (optional)
- 1 tbsp butter (optional)
Equipment you’ll need
- Stand blender (or hand mixer)
- Nonstick pan
- Medium pot
Directions
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Cut up the veggies (squash, carrots, bell peppers, onion, shallot) into equal sized cubes
I find it very hard to squeeze cooked garlic out of its shell, so I usually peel it and add it to the roasting veggies.
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Roast the veggies on high heat until they’re fully cooked and soft.
Check with a fork if you’re not sure if they’re cooked. But it will taste even better if the veggies are charred.
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Dump veggies into a blender. Add cream of coconut and chicken broth. Add the rest of your spices and sauces.
I don’t have exact amounts here so I would recommend to add a little bit at a time, keep checking the consistency & taste. We are looking for the texture of a cream and mushroom, perhaps. Or whatever texture you like.
⚠️ If your blender is running hot, give it plenty of breaks to cool down ⚠️
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If you chose to use the butter, throw it in now. This will make the sauce a bit more creamy and silky.
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Let’s cook the pasta! No instructions here. Just read the directions on the box. I like to cook my pasta al-dente.
Don’t dump the pasta water out! Save a cup of it for the sauce for later
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In a large non-stick pan, heat up a tablespoon of olive oil. Add your blended sauce to the hot olive oil and let it marry its flavors with the miraculous properties of the olive oil
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Add your drained pasta. Stir for 30 seconds, then add in a bit of the reserve pasta water. This should thicken the sauce a bit.
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Once you are satisfied with the consistency, serve and enjoy!
I recommend you try this pasta with turkey meatballs. I don’t have a recipe for that. But it pairs really well.
Congrats! You have made your first Autumnal Pasta, and I just finished my first Scratchpad blog post. To many more!
Aleks
Reference Gallery
“I went and tried this recipe and it turned out great! I swapped the protein for andouille sausage to add some more spice. Here are some sexy photos” - ༺𓆩Maciej𓆪༻
