Orecchiette Parmesan Krim dengan Butternut Squash dan Brokoli
Creamy Parmesan Orecchiette! With roasted butternut squash and broccolini, tossed with a light Parmesan cream / thyme / garlic sauce and sprinkled with pumpkin seeds. Pasta perfection!
Foto: Pinch of Yum — Lindsay Ostrom
Bahan-bahan
- 3 tablespoons butter
- 2 cloves garlic
- 1 -2 teaspoons fresh thyme leaves, minced
- 3 tablespoons flour
- 1/2 cup white wine (optional)
- 2 -3 cups chicken or vegetable broth, or milk
- 1/4 cup Parmesan cheese
- lemon juice to taste
- salt to taste
- 16 ounces orecchiette (I used DeLallo whole wheat orecchiette)
- 3 cups cubed butternut squash
- 3 cups broccolini
- olive oil, salt, and pepper
- pumpkin seeds
- additional Parmesan cheese
Langkah-langkah
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SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.
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VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
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PASTA: Cook the pasta according to package directions. Set aside.
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FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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