Rosa Cooking

Alfredo pumpkin sauce with stuffed mussels

We eat pumpkin all year round, because it is available to us, only in the extreme case when I want to save certain types for certain dishes, I freeze them baked or in the form of puree. In this case, an interesting variant of the famous alfredo sauce enriched with pumpkin puree. You can also use canned pumpkin puree for this recipe.

Preparation steps

  • Cook the pasta for 5-6 minutes in salted water. Drain and set aside until use. Save 250 ml of water from cooking pasta. While the pasta is cooking, make the filling by putting all the ingredients in a bowl together with the grated garlic. Mix everything into a uniform mass and fill the cooked pasta. Set aside until use.
  • Make the sauce by briefly frying chopped basil and garlic in butter, and when they smell, add pumpkin puree, sage, sour cream, parmesan and nutmeg. Mix everything well and cook lightly, it will be quite thick. Slowly add the water from cooking the pasta until you get the sauce of the desired density. Cook everything for 2-3 minutes until the sauce is even.
  • Coat the baking dish with a little oil, then cover the whole bottom with the sauce. Serve the stuffed pasta and add more sauce pouring lightly between the pasta. Cover everything with foil and bake for 20-25 minutes in a preheated oven at 190 degrees.
  • Place the baked pasta in the sauce on the cooling rack and let it cool for about 10 minutes. Sprinkle with chopped parsley before serving. Serve with the rest of the sauce, if you have any left over with a seasonal salad.