Pumpkin & Sage Pappardelle

Updated at: Thu, 17 Aug 2023 05:34:25 GMT

Step 1

Preheat oven to 375°F with the rack adjusted to center position (190°C)

Step 2

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.

Step 3

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 and set aside for later.

Step 4

Once cooled, remove the pumpkin's skin and place the roasted pumpkin in a food processor along with 1 cup of water and olive oil. Add in shallots and Thai chilis and blend thoroughly.

Step 5

Fill a 3 qt sauce pan halfway with water and bring to a boil over high heat.

Step 6

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.

Step 7

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.

Step 8

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’.

Step 9

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.

Step 10

Serve in a bowl and garnish with remaining pistachios.

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