Stuffed Pasta with Pumpkin Sauce
Surabhi Sehgal
Pasta Shells stuffed with herb cheese, served with a luxurious Pumpkin and Basil sauce.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Italian
For Pasta
- ½ Cup Store bought pasta for stuffing
- 200 gms Ricotta Cheese
- 2 tbsp Basil Finely chopped
- 2 tbsp Parsley Finely chopped
- Salt To taste
- Pepper To taste
For Sauce
- 2 Cups Pumpkin Cubed
- 2-3 Cloves Garlic Finely chopped
- Few basil leaves
- 1 tbsp Butter
- 2 tbsp All-purpose flour
- 1½ Cup Full fat milk
Add 1 cup milk to a pan along with the pumpkin cubes
Cover and cook till soft (approx 15 mins)
Cool and blend, keep aside
Boil pasta in salted water till aldante (approx 12-13 mins)
Strain and keep aside
In a bowl add ricotta cheese, basil, parsley, salt and pepper. Mix with a light hand.
Stuff this mix in the cooked pasta and keep aside
To make the sauce
In a pan add a tbsp of butter, once hot add garlic and sautee till light brown. Now add the flour and the pureed pumpkin. Stir till you have a thick sauce. Add more milk if needed. Add salt and fresh basil. Now add the pasta and cook gently without stirring till the pasta warms up, 3-4 minutes.
Serve and top with olive oil.
Grate some parmesan cheese on top! (Optional)
Enjoy!
Keyword italian food, pasta, pasta sauce, pumpkin, ricotta, stuffed pasta