aaji’s recipes
Creamy Lonsa Pumpkin Pasta
Creamy Lonsa Pumpkin Pasta
A fall-inspired pasta balanced by the savory notes of Aaji’s Garlic Tomato Lonsa
Ingredients:
Serves 4
8 ounces dried short pasta, such as lumache, rigatoni, or fusilli
1 tablespoon extra-virgin olive oil
4 medium garlic cloves, finely minced
1/2 cup Aaji’s Garlic Tomato Lonsa, plus more for serving
Salt and black pepper
1/2 cup canned pumpkin puree
1 cup heavy cream
1/2 cup loosely packed grated parmigiano-reggiano cheese, divided
A handful of minced parsley or cilantro, for serving
Process:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until just before al dente. Reserve 1 cup pasta water, then drain pasta.
Meanwhile, set a large skillet with olive oil over medium-low heat. Add the minced garlic, and saute for 1 - 2 minutes until aromatic. Add the lonsa, and saute for 3 - 4 minutes until the moisture begins to evaporate.
Over medium heat, add the pumpkin puree and cook down for about 3 - 4 minutes, stirring frequently until any remaining moisture evaporates from the puree.
Reduce the heat to medium-low, then stir in the heavy cream. Simmer for 5 minutes until nicely thickened. Season pumpkin sauce with salt and pepper and reduce heat to low. Transfer pasta to the sauce. Add half of the cheese and stir pasta into sauce. Loosen the sauce with a few tablespoons of pasta water, then simmer for 1 - 2 minutes until the sauce looks glossy and clings to the pasta. Season again with salt and pepper as needed.
Divide among serving bowls, and top with a generous spoonful of lonsa, cheese, and herbs. Serve immediately and enjoy!
