Creamy Lumaconi with Roasted Sweet Potato, Caramelized Onion and Feta with Sage Butter and Spiced Pepitas

Name: Creamy Lumaconi with Roasted Sweet Potato, Caramelized Onion and Feta with Sage Butter and Spiced Pepitas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 11.3 oz lumaconi pasta; 1 lb sweet potato; 6.3 oz yellow onion; 5 oz feta cheese; 1/3 cup pumpkin seeds; 3 tbsp butter; 2 tbsp olive oil; 2 tbsp fresh sage; 2 cloves garlic; 1/2 cup heavy cream; 3/4 cup vegetable broth; 1/3 cup grated Parmesan cheese; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 1 whole lemon; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup pasta cooking water

An original, comforting pasta dish where lumaconi are coated in a velvety roasted sweet potato and feta sauce, layered with slowly caramelized onion, fragrant sage butter, and spiced toasted pepitas for crunch.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g lumaconi pasta (dry)
450 g sweet potato (pelada and cut diced small)
180 g yellow onion (en pluma fina)
140 g feta cheese (desmenuzado)
40 g pumpkin seeds (without peel)
45 g butter (divided)
30 ml olive oil (divided)
8 g fresh sage (leaves whole or troceadas)
10 g garlic (chopped fino)
120 ml heavy cream (or cream espesa)
180 ml vegetable broth (hot)
35 g grated Parmesan cheese (more extra for servir optional)
2 g smoked paprika (divided)
1 g red pepper flakes (optional)
1 unit lemon (zest fina and 1 tbsp of juice)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground)
120 ml pasta cooking water (reservada as needed necesidad)

Nutrition facts

per serving

622 kcal

Calories

20 g

Protein

70 g

Carbs

29 g

Fat

6 g

Fiber

64 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and a little black pepper. Spread on a tray and roast for 22 to 25 minutes, until tender and browned at the edges.
2
While the sweet potato roasts, heat a large skillet over medium-low heat. Add the remaining tablespoon of olive oil and 15 g (1 tbsp) butter. Add the yellow onion with a pinch of salt and cook for 12 to 15 minutes, stirring often, until very soft and caramelized. Add the garlic at the end and cook 1 minute more.
3
In a small skillet, toast the pumpkin seeds over medium heat with the remaining smoked paprika, the red pepper flakes if using, and a pinch of salt for 2 to 3 minutes, until they begin to pop lightly and smell fragrant. Remove and set aside.
4
Bring a large pot of salted water to a boil and cook the lumaconi until al dente according to the package, usually 10 to 12 minutes. Reserve 120 ml (1/2 cup) of the pasta water before draining.
5
Transfer the roasted sweet potato to a blender with the heavy cream, vegetable broth, feta, lemon zest, and 1 tablespoon lemon juice. Blend until completely smooth and creamy.
6
Return the large skillet with the onion to low heat. Add the sweet potato-feta sauce, then the cooked lumaconi, grated Parmesan, and a splash of the pasta cooking water. Toss for 1 to 2 minutes until the pasta is well coated and the sauce is silky. Adjust with more pasta water, salt, and pepper if needed.
7
In a small skillet or saucepan, melt the remaining butter over medium heat. Add the fresh sage and cook for 1 to 2 minutes until the butter smells nutty and the sage is fragrant and lightly crisp, without burning.
8
Serve the pasta hot. Spoon the sage butter over the top and finish with the spiced pepitas and, if desired, a little more Parmesan and freshly ground black pepper.

Chef tips

For an extra-smooth sauce, blend for a full minute and add the pasta water gradually. Do not caramelize the onion over high heat; the deep sweet flavor comes from medium-low heat.

Substitutions

You can swap lumaconi for small conchiglioni, mezze maniche, or rigatoni. Feta can be replaced with soft goat cheese for a tangier profile. Pumpkin seeds can be replaced with sunflower seeds if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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