Orecchiette with Creamy Broccoli, Pumpkin, and Pomegranate
Category: Pasta Dishes
Serves: 4
This vibrant and flavorful pasta dish combines the earthy goodness of broccoli, the sweetness of pumpkin, and the tart burst of pomegranate, all enveloped in a creamy, savory sauce. Ideal for a comforting, yet elegant meal, Orecchiette with creamy broccoli, pumpkin, and pomegranate is a perfect balance of textures and tastes. Let’s dive into the details of how to prepare this delightful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Orecchiette pasta | 320g |
| Pumpkin | 280g |
| Broccoli (for cream) | 250g |
| Broccoli (for sauté) | 120g |
| Extra virgin olive oil | 35g (20g + 15g) |
| Red chili pepper | 1 |
| Garlic | 1 clove |
| Pomegranate | 1 |
| Oregano (fresh) | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Shallot | 50g |
| Water | 300g |
| Robiola cheese | 100g |
Nutritional Information (per serving)
(Approximate values)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 12g |
| Carbohydrates | 65g |
| Fiber | 8g |
| Fat | 18g |
| Saturated Fat | 3g |
| Sodium | 300mg |
| Sugar | 9g |
Instructions
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Prepare the Broccoli: Begin by cleaning the broccoli. Rinse it thoroughly and remove the dark base of the stem if necessary. Separate the florets from the stems. Cut the stems into small chunks, then set the florets aside for later use. These will be used in a sauté, while the stems will be part of the creamy sauce.
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Make the Broccoli Cream:
- Slice the shallot into thin rounds.
- In a medium saucepan, heat 15g of extra virgin olive oil and add the shallots. Sauté for about 2 minutes, allowing them to soften.
- Add the broccoli stems and the lighter parts of the florets to the pan, followed by 300g of water. Let it cook over low heat for about 20 minutes until the broccoli is tender and easily mashable.
- Once the broccoli is soft, add fresh oregano and season with salt. Use a spatula to mix and ensure the ingredients are well incorporated.
- Transfer everything to a blender or food processor and blend until smooth. Season with black pepper and adjust the salt if needed. Set the cream aside.
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Prepare the Pumpkin and Broccoli Florets:
- Meanwhile, peel and cube the pumpkin. In a large pot, bring salted water to a boil.
- Add the pumpkin cubes and the reserved broccoli florets. Blanch them for about 4-5 minutes, just until tender but still vibrant.
- Transfer the vegetables to a bowl of ice water to halt the cooking process, then drain them thoroughly.
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Cook the Pasta:
- In a separate pot, bring salted water to a boil and cook the orecchiette according to the package instructions, about 9-11 minutes, or until al dente.
- While the pasta is cooking, heat 20g of olive oil in a large skillet over medium heat. Add the whole red chili pepper and halved garlic clove. Let them infuse the oil with their flavor, sautéing for a minute or so.
- Add the cooked broccoli florets and pumpkin cubes to the skillet. Sauté everything for 3-4 minutes, stirring frequently. If the mixture looks too dry, add a splash of pasta cooking water to help create a light sauce. Season with salt and black pepper.
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Combine and Serve:
- Once the pasta is done, drain it and add it to the skillet with the sautéed vegetables. Toss everything together, ensuring the pasta is well coated with the flavorful vegetable mixture.
- Remove the chili and garlic from the skillet. Add a generous spoonful of the creamy broccoli mixture to the pasta and stir until you achieve a velvety sauce.
- To serve, halve the pomegranate and sprinkle the fresh arils over the top of the pasta for a burst of color and sweetness. Garnish with fresh oregano leaves and adjust seasoning with salt and pepper if needed.
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Serve and Enjoy:
- Plate the pasta while hot, ensuring each serving has a mix of creamy sauce, vibrant vegetables, and pomegranate seeds. Serve immediately and enjoy the delicious combination of flavors and textures.
Tips for Success
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Blanching the Vegetables: To preserve the bright color and nutrients of the vegetables, it’s essential to blanch the pumpkin and broccoli in boiling water and then quickly cool them in ice water. This method locks in the color and ensures a perfect texture.
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Making It Vegan: To make this dish vegan-friendly, replace the robiola cheese with a plant-based cream cheese or a dairy-free ricotta alternative. It will still deliver a creamy, satisfying consistency.
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Perfect Pasta: Orecchiette is ideal for this dish because of its small, ear-like shape that holds sauce beautifully. However, feel free to use other pasta shapes like trofie or fusilli if needed.
This Orecchiette with Creamy Broccoli, Pumpkin, and Pomegranate is a hearty, yet light pasta dish that combines fresh, seasonal ingredients with a rich and flavorful sauce. Perfect for a cozy dinner, it’s sure to be a hit with both vegetarians and pasta lovers alike!
