A classic, winter pasta


And after what feels way too long we are finally back with a new recipe and we couldn’t think of a better comeback than with a dish so close to our roots like pasta.

We don’t want to hopelessly fall in the usual “pasta-pizza-mandolino” italian chlichè, but we cannot deny that a bowl of with piping hot pasta is maybe the best comfort food for these cold days filled with intense work.

We suggest that, if you have the time, you try to prepare the pasta yourselves. It’s quite easy and extremely relaxing. If you are in a little bit of a hurry, or don’t want to get your kitchen too messy, get a good quality pasta from a store and go on to prepare this tasty sauce.

We start with some sauteed leek, winter vegetable with strong diuretic and warming properties. Pumpkin, or butternut, will add a smooth layer and bring its sweetness packed in very few calories. And, since small details are what makes a simple dish delicious, finish off with some grated parmigiano and freshly ground black pepper.

Give yourself a cuddle, turn up the music and whip up this easy food perfect for a midweek dinner and enjoy!

Serves 4 -Easy- Prep time: 40’

You will need 

  • 500 g butternut squash
  • 1 leek
  • 500 g fresh tagliolini (or 400gr spaghetti alla chitarra or other thick dry pasta)
  • grated parmigiano
  • salt, pepper, extra virgin olive oil

How to: 

  1. If you want to make your own pasta, follow the instructions here
  2. Cut the butternut squash in cubes, and put to boil with enough water to later on cook the pasta. Let cook until tender (7-8’) .
  3. Cut and wash the leek.
  4. Heat up a couple of spoons of extra virgin olive oil in a pan, then put the leek and cook on a low heat for about 6-8 minutes, until soft.
  5. Take the squash out of the boiling water (don’t throw the water away), and put it in the pan together with the leek. Let the vegetables simmer together while you cook the pasta.
  6. Bring the water back to boil, add a heaped spoon of coarse salt and put the pasta in.
  7. Keep a cup of cooking water then drain the pasta ‘al dente’ (2 minutes for fresh pasta should be enough). Pass it in the pan with the vegetables. If too dry, add a little bit of cooking water.
  8. Finish off with some freshly ground black pepper and serve with some grated.

We are listening to: Joan as police woman, The classic 

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