Pasta with Pumpkin Purée and Chicken
·Cook the pasta
Bring salted water to a boil and cook the pasta.
Sauté the shallot
Sauté the finely chopped shallot in butter. Add the crushed and minced garlic. Let it cook for a few minutes until fragrant, without letting it turn too golden.
Combine the ingredients
Add the chicken, cut into small pieces, to the pan. Season with salt and pepper, then sear over high heat. Once done, it's time to add the purée. Lower the heat by half and stir the pumpkin purée into the chicken. Mix well, heat through, and season with a pinch of salt.
Finish cooking
Add the finely chopped sage leaves. Sage has quite a strong flavor, so a few leaves — around six — are enough. Finally, pour the cream into the pan and let everything simmer for about five to ten minutes.
Drain the pasta
Drain the pasta, reserving a cup of the cooking water. Add the pasta to the pan with the chicken and pumpkin purée, then mix everything together.
Tip
If the pasta doesn't seem well coated in sauce, add a splash of the reserved pasta water to the pan. Start with just a little and add more as needed, stirring thoroughly each time.
Serve
Once the sauce is nicely creamy and coats the pasta beautifully, it's ready. Taste and adjust with more salt and pepper if needed. Plate up and garnish with grated Gran Moravia cheese and sage leaves.
