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Home Romige pasta met gehaktballetjes en pompoen

Pasta Comfort food Autumn Pumpkin Minced meatballs Creamy Main course

This recipe is exactly what you need when comfort food has to hit the table but you don't want to spend the whole evening in the kitchen. Sweet pumpkin, juicy minced meatballs and a creamy sauce come together into something that will leave you wanting more. For this, use a good pastapan so you can cook and drain the pasta easily and evenly without any fuss. Together at the table, plates full: that's the moment you cook for.

x_ckl_recipe_markerCreamy pasta with minced meatballs and pumpkin Soft minced meatballs, sweet pumpkin and a creamy sauce over pasta: this is the dish you can serve on weekdays and on Sundays. Easy to make, hard to forget. How to make creamy pasta with minced meatballs and pumpkin? Main course Italian-inspired 4 servings 20 min 45 min

Cut the pumpkin into cubes of about 2 cm. Heat a splash of olive oil in a large frying pan over medium heat and sauté the pumpkin cubes for 8 to 10 minutes until golden brown and tender. Set aside.
Mix the minced meat with the grated garlic, Parmesan, egg, breadcrumbs, salt, pepper and nutmeg. With damp hands, roll small balls about the size of a walnut.
Brown the meatballs in the frying pan with a little oil all over, about 6 to 8 minutes over medium heat. They don't need to be completely cooked through yet, as they'll finish cooking in the sauce.
Bring a large pot of generously salted water to a boil and cook the pasta al dente according to the package instructions. Drain and reserve a cup of the cooking water.
In the same frying pan, sweat the shallots in a knob of butter until translucent. Add the garlic and cook for another 1 minute. Deglaze with the white wine and let it reduce briefly.
Add the heavy cream and the chicken broth. Bring to a simmer and let the sauce cook for 3 to 4 minutes until slightly thickened. Add half of the pumpkin cubes and roughly purée the sauce with an immersion blender so you get a creamy but still slightly textured sauce.
Return the meatballs to the sauce and let them warm through over low heat for 5 minutes. Add the remaining pumpkin cubes. Season to taste with salt, pepper and a pinch of nutmeg.
Toss the pasta through the sauce. Add a splash of the reserved cooking water if the sauce is too thick. Serve immediately with extra Parmesan, fresh sage and a grind of black pepper.

Pasta Comfort food Autumn Pumpkin Minced meatballs Creamy Main course 400 g pappardelle or rigatoni 500 g mixed minced meat (beef/pork) 400 g pumpkin (e.g. butternut squash), in cubes 2 shallots, finely chopped 3 cloves garlic (2 for the meatballs, 1 for the sauce) 50 g Parmesan, grated (plus extra for serving) 1 egg 3 tbsp breadcrumbs pinch of nutmeg 100 ml dry white wine 200 ml heavy cream 150 ml chicken broth 1 knob of butter olive oil salt and freshly ground black pepper fresh sage, to serve Pasta pan with insert basket Large frying pan Immersion blender Mixing bowl Grater Cutting board Sharp knife Wooden spoon Pastapan pasta-pan Grater grater Pasta plates pasta-bowls Cookinglife Asparagus Pot / Pasta Pot Stainless Steel - ø 14 cm / 3.2 Liter Cookinglife Aspersgepan Cosy & Trendy Asparagus Pan / Pasta Pan Daily - Stainless Steel - ø 16 cm / 4.0 liters Cosy & Trendy Aspergepan Hendi Pastapan / Asparagus pan - stainless steel - ø 16 cm / 5.5 liter Hendi ["Aspergepan"] Tortellini bolognese foodies-tortellini-bolognese Tortellini in creamy truffle sauce with pancetta and sage foodies-tortellini-in-romige-truffelsaus-met-pancetta-en-salie Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie Pasta al limone with smoked salmon foodies-pasta-al-limone-met-gerookte-zalm

Recipe

Creamy pasta with minced meatballs and pumpkin

Soft minced meatballs, sweet pumpkin and a creamy sauce over pasta: this is the dish you can serve on weekdays and on Sundays. Easy to make, hard to forget.

Course	Main course
Kitchen	Italian-inspired
Servings	4 servings

Preparation time

Preparation time	20 min
Total	45 min

Equipment

Pasta pan with insert basket
Large frying pan
Immersion blender
Mixing bowl
Grater
Cutting board
Sharp knife
Wooden spoon

Ingredients

400 g pappardelle or rigatoni
500 g mixed minced meat (beef/pork)
400 g pumpkin (e.g. butternut squash), in cubes
2 shallots, finely chopped
3 cloves garlic (2 for the meatballs, 1 for the sauce)
50 g Parmesan, grated (plus extra for serving)
1 egg
3 tbsp breadcrumbs
pinch of nutmeg
100 ml dry white wine
200 ml heavy cream
150 ml chicken broth
1 knob of butter
olive oil
salt and freshly ground black pepper
fresh sage, to serve

How to make creamy pasta with minced meatballs and pumpkin?

Cut the pumpkin into cubes of about 2 cm. Heat a splash of olive oil in a large frying pan over medium heat and sauté the pumpkin cubes for 8 to 10 minutes until golden brown and tender. Set aside.
Mix the minced meat with the grated garlic, Parmesan, egg, breadcrumbs, salt, pepper and nutmeg. With damp hands, roll small balls about the size of a walnut.
Brown the meatballs in the frying pan with a little oil all over, about 6 to 8 minutes over medium heat. They don't need to be completely cooked through yet, as they'll finish cooking in the sauce.
Bring a large pot of generously salted water to a boil and cook the pasta al dente according to the package instructions. Drain and reserve a cup of the cooking water.
In the same frying pan, sweat the shallots in a knob of butter until translucent. Add the garlic and cook for another 1 minute. Deglaze with the white wine and let it reduce briefly.
Add the heavy cream and the chicken broth. Bring to a simmer and let the sauce cook for 3 to 4 minutes until slightly thickened. Add half of the pumpkin cubes and roughly purée the sauce with an immersion blender so you get a creamy but still slightly textured sauce.
Return the meatballs to the sauce and let them warm through over low heat for 5 minutes. Add the remaining pumpkin cubes. Season to taste with salt, pepper and a pinch of nutmeg.
Toss the pasta through the sauce. Add a splash of the reserved cooking water if the sauce is too thick. Serve immediately with extra Parmesan, fresh sage and a grind of black pepper.

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The trick of this dish is in the sauce: by puréeing part of the pumpkin you get a creamy base without needing a lot of extra cream. The meatballs soak up that flavor completely as they warm through. Serve with plenty of Parmesan and a few sage leaves — that finishes it.

A good pasta pan with an insert basket makes draining pasta much easier: simply lift the basket and let it drain. No tilting a heavy pan over a colander. Smart kitchen tools mean less stress at the table and more time to enjoy. Choose quality that lasts for everyday use.

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