Pasta with pumpkin sauce, burrata cheese and shrimps' tartare

• 20 minutes to prepare • 40 minutes to cook • Serves 4

 

 

Pumpkin and cheese: what can go wrong?

It’s been chilly and rainy, a time for us hibernators to eat a lot of extra carbs, put on some Jazz classic, and chill. Just a regular week dinner. All I need is my big bowl of carbs and I’m all set.

If I could I would add burrata cheese to every dish I make, because cheese world has given us a lot in terms of food, but burrata might be their best invention ever.

Burrata adds a lovely extra layer of creaminess to any creamy sauce. And to balance that out, we have one unusual pasta topping: shrimps' tartare.

If you can, make sure to use good olive oil – good olive oil is the key ingredient to success in life and the kitchen. It adds such a lovely and subtle crunchiness to your pasta.  

Ready?


Here's what you will need for the 4-serving recipe: 

400 g pasta
500 g pumpkin
200 g burrata cheese
100 ml milk
100 g shrimps' tartare

EVO oil
salt

1. Preheat oven to 200°C fan forced, and line a baking dish with baking paper.
2. Spread the pumpkin in the lined baking dish, coat with 2 tablespoons of olive oil, sprinkle with sea salt, and cook in the oven for about 25 minutes or until soft. Take the pumpkin out of the oven and set aside to cool off
3. Bring a pot of water up to a rolling boil, salt the water and cook pasta according to packet instructions
4. Place the pumpkin in a blender together with milk and blend until smooth
5. Place the shrimps tartare in a small bowl, season it with EVO oil and salt. Mix well
6. Once your pasta is cooked, drag directly into a pan, together with the pumpkin sauce and whisk well, adding milk whether necessary
7. Arrange pasta in the plates and season with freshly ground pepper and EVO oil. Serve with a garnish of burrata cheese, and shrimps' tartare

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.