Cavatappi pasta

My dad has a little garden, so we went to pick up some vegetables. One Pumpkin came earlier, he gave me half of it and it was the perfect excuse to make some pasta. After 10 min scrolling my Pinterest I went for a pumpkin sauce.


1 pound of Pasta
6 tablespoons salted butter
1 cup of pumpkin puree
1/8 teaspoon of nutmeg
1/2 cup freshly grated cheese like Comté, Gruyère or Parmesan 1 tablespoon fresh chopped parsley

• So choose the pasta, the one you like. I choose Cavatappi pasta.
Put them into a stockpot of water over high heat.
Add your pasta into the boiling water. Don’t over cook them, it’s way better Al dente !

• At the same time put 6 tablespoons of salted butter into the heat, do not let the butter burn. Put it in medium-low heat. Add 1 cup of Pumpkin puree, 2 tablespoons of Philadelphia cream cheese, you can also add an other cheese (Parmesan, Comté, Gruyère)
I added half a Comté cheese (1/2 cup) cut into little shapes.

• Add a some water (you can use the water the pasta were cooking into, it adds some flavors to your sauce), around 3-4 Tablespoons. Stir until cheese is melted and sauce is heated through.
The sauce should be thick and creamy. For a thinner sauce, just use more water. Add 1/3 teaspoon of nutmeg and Fresh Parsley.

• Put the sauce you just made into your pasta, add some mustard seeds and parsley and it’s ready ! Enjoy 🙂

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