Creamy Lumache with Roasted Pumpkin, Crispy Sage and Nutmeg

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 2 tablespoons olive oil, 1/2 teaspoon salt, black pepper, and the whole crushed garlic clove. Roast for 25 minutes, stirring halfway through, until the pumpkin is tender and browned at the edges.

2. 2

   Meanwhile, bring a large pot of water to a boil and add the remaining salt. Cook the lumache pasta according to the package until al dente. Reserve 1 cup / 240 ml of the pasta cooking water and drain the pasta.

3. 3

   Heat a large skillet over medium heat. Add the pumpkin seeds and toast them for 2 to 3 minutes until slightly puffed and fragrant. Remove and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Add the sage leaves and fry them for 30 to 45 seconds until crisp, without burning. Transfer carefully to a plate.

5. 5

   Add the 2 minced garlic cloves to the same skillet and cook for 30 seconds over medium-low heat until fragrant.

6. 6

   Transfer the roasted pumpkin and roasted garlic from the tray to a blender. Add the heavy cream, Parmesan, nutmeg, and 1/2 cup / 120 ml of the pasta cooking water. Blend until completely smooth.

7. 7

   Pour the sauce into the skillet with the garlic and cook for 2 minutes over low heat. If it is too thick, add more pasta water little by little until it reaches a creamy consistency that coats a spoon.

8. 8

   Add the drained pasta to the skillet and toss for 1 to 2 minutes so the sauce fills the curves of the pasta. Adjust with more salt and pepper if needed.

9. 9

   Serve immediately topped with the crispy sage, toasted pumpkin seeds, and extra Parmesan.