Brown Butter & Roasted Pumpkin Pasta with Citrus and Tarragon
It’s rich, savory, sweet and spicy! This pasta goes great with fall weather, delivering wonderful smells and cozy vibes to home.
This Brown Butter Pumpkin Cascatelli Pasta features rich a pumpkin sauce built around a roasted and pureed pumpkin, a solid amount of brown, some citrus, tarragon and other spice. It’s rich, savory, sweet and spicy. It goes great with the fall weather, and is a great choice for hosting this season 🎃
Breaking down a pumpkin can be a bit tricky so here is a link to a step by step breakdown of the process!
We’re adding crushed roasted hazelnuts for a nutty element and texture and a little hit of fish sauce to add a little overall depth. Note: fish sauce is 100% not necessary for this recipe but it does work very well to add a little depth to the overall flavor. A great substitute for fish sauce would be a soy sauce or tamari if you prefer one of those options.
Below is the full recipe and step by step instructions for this, along with a recipe mod to make this vegan and a social video!
Cheers,
Youtube Video:
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Full Recipe:
Brown Butter & Roasted Pumpkin Pasta with Citrus and Tarragon
Ingredients
Method
- Preheat oven to 375°F with the rack adjusted to center position. Trim the end of the pumpkin and cut in half from root to base, remove seeds and rub with avocado oil and salt. Place the halves, skin side down, on a foil lined ½ sheet baking tray along with shallot. Roast until fork tender, turning it over halfway, for around 90 minutes. Remove the shallots about 20 minutes into cooking, or until they are nicely browned and set aside for later.
- Let the pumpkin halves cool and remove their skin. and place the roasted pumpkin in a food processor or high powered blender along with 1 cup of water. Add in the roasted shallots and blend thoroughly.
- Transfer the mixture to a bowl and season with ground cumin, ground cloves and salt. Stir in the orange juice.
- Fill a large pot halfway with water and bring to a boil over high heat. Once boiling, stir in 2ish tbsp of salt, give it a minute and add in pasta (½ box serves 2-3 while a full serves 4-5). Note: Boil pasta for a minute or two less than on the box’s instructions for a more ‘al dente’ cook to it.
- While the pasta cooks, warm a 3 qt sauté pan or skillet over medium heat and add in your butter, keeping the temperature warm enough to allow the butter to brown but not hot enough to burn.
- Once the butter is browned, add pumpkin mixture to the pan along with tarragon. Stir in soy sauce and fish sauce. Taste and add in more orange juice if you desire more sweetness and acidity.
- Once pasta is ready, add it to the pan along with 2 cups of pasta water. Add ½ of the hazelnuts and parmesan. Raise the pan’s temperature and stir vigorously for 2-4 minutes. Add more pasta water as needed for consistency, keep in mind that the sauce will tighten up as it cools so keep it a bit looser than you would think.
- Serve in a bowl and garnish with remaining hazelnuts and a sprinkle of tarragon.
Nutrition
Notes
- To make this vegan swap out the butter for a vegan butter that will brown like a nut milk-based vegan butter that has both proteins and sugar. Sub the fish sauce for soy sauce or tamari and sub the Parmesan for a vegan Parmesan or cashew butter (something to help thicken the sauce and add a nutty element).
- For a low calorie and lower fat version and use half the butter.
