- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 8 slices
- Genoa salami, thinly sliced
- 4 cups
- peeled, diced sugar pumpkin
- 1 L
- 1/2
- small onion, diced
- 2 cloves
- garlic, peeled and crushed
- 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
Method
- Step 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.
- Step 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.
- Step 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 500
- Fat:
- 17 g
- Saturated Fat:
- 6 g
- Carbs:
- 63 g
- Fibre:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 24 g
- Sodium:
- 670 mg
