Spiced Pumpkin Linguine

Prep time: 15min
Total time: 45min
Serves 4
1 tbsp
canola oil
15 mL
8 slices
Genoa salami, thinly sliced
0
4 cups
peeled, diced pumpkin
1 L
1/2
small onion, diced
0
2 cloves
garlic, peeled and crushed
0
1/2 tsp
each ground turmeric and cumin
2 mL
1/4 tsp
Ground Nutmeg
1 mL
1/8 tsp
each salt and pepper
0.5 mL
2 cups
milk
500 mL
1/4 cup
chopped fresh Basil
60 mL
1/4 cup
finely chopped fresh Chives
60 mL
1 pkg
fresh Linguine
350 g
1/2 cup
grated Parmesan cheese, divided
125 mL
1/4 of the recipe
calories
500
fat
17 g
saturated fat
6 g
carbs
63 g
protein
24 g
cholestrol
55 mg
fibre
4 g
sodium
670 mg

Directions

  1. Heat oil in a saucepan over medium-high heat; add the sliced salami, cooking until golden, 3 to 4 min. Transfer to a paper towel to drain. In the same saucepan, cook the diced pumpkin and onion until soft and caramelized, 5 min. Stir in the garlic and spices, cook 1 min. Stir in the milk and reduce to a gentle simmer. Cover and cook until pumpkin is tender, 12 to 15 min.

  2. Transfer the sauce to a blender and purée until smooth. Coarsely chop the cooked salami, reserving 2 tbsp (30 mL) for garnish and stir into the sauce with the basil and half the chives.

  3. Cook the pasta according to package directions and reserve 1 cup (250 mL) pasta water before draining. Toss the pasta with half the grated cheese and divide among 4 bowls. Thin out the sauce with spoonfuls of reserved pasta water, if needed, then ladle the sauce over the pasta and garnish with remaining salami, chives and grated cheese.

Tip

How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.