Spaghetti with pumpkin cream and mussels
Looking for a delightful seafood pasta that caters to dietary needs? Our Spaghetti with pumpkin cream and mussels is a perfect choice! This gluten-free and dairy-free dish brings the fresh taste of the sea to your table in just 80 minutes. Discover our easy spaghetti recipe and savor the creamy, flavorful pumpkin cream mussels recipe!
Dietary Information
Servings:
- 1
To prepare spaghetti with pumpkin cream and mussels, first cut the pumpkin and remove the seeds 1 . Remove the peel 2 and cut the pulp into slices 3-4 cm thick 3 .
- 2
Place each slice on aluminum foil and season with oil, salt and pepper 4 . Close the aluminum foil and place it on a baking sheet 5 . Bake in a static oven at 200°C for 40 minutes. Meanwhile, clean the mussels: pull the byssus downwards 6 and scrape the shell with the back of a knife to remove impurities, then rinse well under running water.
- 3
In a pan, put a clove of garlic in its skin, a chili pepper cut into rounds and 3-4 parsley stems. Add a drizzle of oil 7 and sauté for a few minutes, then add the mussels 8 and deglaze with white wine 9 .
- 4
When the alcoholic part of the wine has completely evaporated, cover with a lid 10 and cook until the shells have opened, it will take 3-4 minutes. Let it cool, then remove the mollusk from the shells 11 , taking care to keep some aside for plating. Filter the cooking juices of the mussels with a fine-mesh sieve 12 and remove both the garlic and the parsley stems.
- 5
Once cooked, transfer the pumpkin to a jug, then add a little broth (or water) 13 , thyme 14 and salt. Blend with an immersion blender until you get a cream 15 .
- 6
Cook the spaghetti in plenty of boiling salted water 16 . Meanwhile, pour the cooking juices of the mussels into a pan 17 . Drain the spaghetti a couple of minutes before the end of the time indicated on the package and transfer them to the pan, add the pumpkin cream 18 and cook them.
- 7
Off the heat, add the mussels 19 and chopped parsley 20 , then season with ground pepper 21 .
- 8
Stir to mix everything 22 . Garnish the plates with the shells kept aside 23 and chopped parsley. Spaghetti with pumpkin cream and mussels are ready to be served 24 !
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