Brown Butter, Pumpkin and Pistachio Pappardelle Pasta
This pasta is incredible! Sami and I have made it a few times over the years and it’s always a hit. This pasta is a spicy and nutty twist on a brown butter and pumpkin pasta that I highly recommend in the cold weather months!
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:
More recipes and videos on my Youtube HERE
Full Recipe:
Brown Butter, Pumpkin and Pistachio Pappardelle Pasta
A spicy and nutty twist on a brown butter and pumpkin pasta that we love to make in the cold weather months.
Ingredients
Method
Roast your pumpkin and aromatics:
- Preheat oven to 375°F with the rack adjusted to center position (190°C). 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 and Thai chilis.
- Roast pumpkin until fork tender, turning it over halfway, for 1 to 1 1/2 hours. Remove the shallots and Thai chilis about 20 minutes into cooking, or until they are nicely browned. Let cool, remove the pumpkin's skin and place the roasted pumpkin in a food processor along with 1 cup of water. Add in shallots and Thai chilis and blend thoroughly.
Browning butter and building sauce:
- Warm a 3 qt saute pan over medium heat and add coconut cream, Bring the cream to a simmer, stirring frequently for 3-4 minutes or until browned. Add butter and stir to prevent burning, lowering temperature as needed.
- Once the butter is browned, add pumpkin mixture to the pan along with cumin, soy sauce, fish sauce and orange juice. Stir to combine, lowering heat as needed to prevent scorching.
Make ya pasta:
- Fill a 3 qt sauce pan ⅔ of the way with water and bring to a boil over high heat.
- Once the water is 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). Boil pasta for about 6 minutes, or until slightly under ‘al dente’.
Bringing it all together:
- Once pasta is ready, add it to the pan along with 2 cups of pasta water. Add ½ of the pistachios and all of the 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 pistachios.
Nutrition
Notes
- Leave out the chilis for a non spicy version or add more for a spicier version.
- For a vegan version, swap out the butter for a vegan option or more olive oil and the parmesan.
