I was trying to incorporate more veggies in my family's diet, but pasta is everyone's favorite meal. This sauce is crunchy and creamy and everything i...
It's a rare pasta sauce recipe that doesn't tickle our fancy, and our chef's Pumpkin and Crispy Artichoke sauce is no exception. Perfectly matched with short dried pasta shapes, like penne and rigatoni tubes that hold and hug this rich vegetable pasta sauce, you'll be making the most out of the fall's pumpkins and artichokes whenever you whip up this fine classic Italian vegetable pasta sauce recipe.
Check out the Mamablip Blog article on Italian pasta and see what shapes could be your next favorite. Authentic Italian cooking makes the most of the season's finest ingredients, and really maintains a tight collaboration between seasonal ingredients that work well together, and you'll breeze through this simple recipe preparation.
While you'll need a bit of extra time to pan-fry the artichoke slices, it's a small step and absolutely worth the extra steps as your end result, your gorgeous fresh pasta sauce, will be well worth the extra time.
Many classic Italian pasta sauces are similar in approach to our version: quick and simple prep time, and seasonal ingredients to rule the roost - you'll have everything set and ready for your eager dinner guests in a true jiffy.
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for 4 servings
Using medium sauté' pan, add 4-5 tbs extra virgin olive oil and allow to heat. Add whole peeled garlic clove and allow to turn light golden brown.
Add peeled pumpkin chunks to pan, along with the thyme sprigs. Allow pumpkin to soften for 1-2 minutes over medium heat.
Turn down the flame to low, add 1 ladleful of either hot water or if available, vegetable broth. Adjust seasonings at this point.
Cover pan, continue cooking over low flame, adding water if necessary, until pumpkin is completely softened. Remove thyme sprigs and garlic (if desired), transfer pumpkin to a blender, and blend, adding a little broth until sauce reaches desired consistency.
The sauce should have a creamy and fairly dense consistency, with no excess liquid present.
Clean the artichokes completely, until you are left with just the hearts. Slice very thinly, into about 1mm thickness. Place immediately into a bath of cold water and lemon juice.
Drain, coat well in flour (placed into a shallow bowl), and shake off to remove excess flour.
Heat frying oil to required heat (test before frying all slices by adding one piece of artichoke - if it floats immediately, the oil is sufficiently heated), and fry slices until very crispy.
Place on paper towels to drain.
To dress, in sauté' pan, add pumpkin sauce, add pasta and allow to absorb sauce for about 1 minute.
Serve pasta immediately with the crispy artichokes placed on top of the pasta, with a dusting of freshly grated parmesan if desired.
Laura Wednesday 3rd of February 2021
Another great pasta sauce everyone likes!
I was trying to incorporate more veggies in my family's diet, but pasta is everyone's favorite meal. This sauce is crunchy and creamy and everything in between!