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Cooking
Pasta with Pumpkin Purée and Chicken
· 2 servings
Cook the pasta
Bring a pot of salted water to the boil and cook the pasta.
Sauté the shallot
In a pan, sauté finely chopped shallot in butter. Add the crushed and chopped garlic. Let it cook for a couple of minutes until fragrant, but don't let it brown too much.
Combine with the sauce
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 purée in with 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 flavour, so a few leaves are enough — around six will do. Finally, pour the cream into the pan and let everything simmer gently for about five to ten minutes.
Drain the pasta
Drain the pasta, keeping a cup of the cooking water aside. Tip the pasta into the pan with the chicken and pumpkin purée, and toss everything together.
Tip
If the pasta doesn't seem well coated in the 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. Serve topped with grated Gran Moravia cheese and a few sage leaves.