Orecchiette with broccoli cream, pumpkin, and pomegranate
- Vegetarian
- Energy Kcal 530
- Carbohydrates g 77.6
- of which sugars g 12.8
- Protein g 17.7
- Fats g 16.6
- of which saturated fat g 5.53
- Fiber g 6.9
- Cholesterol mg 23
- Sodium mg 888
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
PRESENTATION
Orecchiette pasta really brings a touch of magic to your plate, with each ingredient playing its part in this great story. In Puglia, Italy, the little ear-shaped orecchiette is super beloved for how it scoops up all the goodness, becoming the stage for a cozy autumn scene. Imagine tender broccoli turning into a creamy broccoli cream sauce, swirling around each piece of pasta to create a comforting experience. Pumpkin joins in with its sweet and bright color, adding a pop of fall cheer. Perfectly blends, really. Robiola cheese melts smoothly into the mix, wrapping everything in a moist hug, while fresh oregano fills the air—making your kitchen smell like a sunset garden. And the sauce? Topped with pomegranate seeds, which look like little jewels and provide a fun, tangy burst with every bite. Pretty much a group of storybook characters coming together to create a meal that feels both homey and a bit enchanted.
In Southern Italy, people have a special way—really special—of making even the simplest ingredients taste like a celebration. This pumpkin pasta recipe is a perfect example. Orecchiette, a favorite in Puglia, holds the broccoli cream sauce beautifully, making every forkful rich and creamy. The pumpkin is golden and soft, adding warmth, while the pomegranate garnish offers a crisp surprise that invigorates your taste buds. What sets this dish apart from other fall pasta dishes is how it brings together so many different textures—tender veggies, silky sauce, and the little pop of pomegranate. Plus, it is an ideal choice when you are looking for healthy pasta options or something light yet filling. Each bite tells a little story about autumn in Puglia, where fresh, seasonal ingredients are always the stars. For sure. Whether you’re sharing it at a family table or just want something special after a chilly day, this pasta brings a kind of magic that lingers long after the plates are empty, making every meal feel like a warm hug from Italy.
INGREDIENTS
- For the orecchiette
- Orecchiette pasta 11.3 oz (320 g)
- Pumpkin 1 ¼ cup (280 g) - peeled
- Broccoli 4.5 oz (120 g) - green florets
- Extra virgin olive oil 1.4 tbsp (20 g)
- Peperoncino 1 - dry
- Garlic 1 clove
- Pomegranate 1
- Oregano to taste
- Fine salt to taste
- Black pepper to taste
- Ingredients for the broccoli and robiola cream
- Broccoli 8.8 oz (250 g) - stems and light parts
- Shallot 1.75 oz (50 g)
- Extra virgin olive oil 1 tbsp (15 g)
- Water 1 ¼ cup (300 g)
- Robiola cheese 3.5 oz (100 g)
- Oregano to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Orecchiette with broccoli cream, pumpkin, and pomegranate
To prepare the orecchiette with creamy broccoli, pumpkin, and pomegranate, start by cleaning the broccoli. Wash it thoroughly and remove the base of the stem if it appears dark. Then separate the stem from the top 1 and peel the stem 2. Detach the green florets from the lighter base of the crown 3.
Cut the stem into chunks 4, then gather the greenest and liveliest florets in one place, which you will set aside for later; in another, the stem chunks and the light bases of the broccoli florets 5. Then take care of the broccoli cream, for which you will use stem and light parts. Slice the shallot thinly 6
Place it in a saucepan 7 and let it wither for a few minutes with the extra virgin olive oil. Add the stems 8, brown them for a couple of minutes, and deglaze with the water 9.
Simmer over low heat for about 20 minutes until the broccoli is very tender. Add the fresh oregano 10, adjust the salt, transfer to a blender jar 11, and blend into a cream with an immersion blender. Add the robiola cheese 12,
mix with a spatula to incorporate it evenly, and season with pepper 13. Set the cream aside. In the meantime, bring a pot of salted water to a boil. Peel and dice the pumpkin 14, pour it into the pot 15
along with the green broccoli florets 16, and blanch for 4-5 minutes. Drain the vegetables and immediately place them in a bowl with cold water and ice 17 to stop cooking and fix the color 18. Then let them drain in a colander.
Meanwhile, bring a pot of salted water to a boil and toss in the orecchiette 19. While they cook, heat the oil, whole chili pepper, and halved garlic in a large pan, lightly fry, and then add the well-drained vegetables 20. Toss them over high heat for a few minutes, deglazing if necessary with a bit of pasta cooking water, and season with salt and pepper 21.
Remove the chili pepper and garlic 22, drain the orecchiette 23, and add them to the pan 24.
Sauté for a minute, meanwhile cut the pomegranate in half 25 and collect the seeds 26. Add the pomegranate seeds to the pasta 27,
the fresh oregano 28, and mix well. Plate by spreading some broccoli and robiola cream on the bottom of the dishes 29 and finishing with a generous amount of orecchiette! The orecchiette with broccoli cream, pumpkin, and pomegranate are ready to enjoy 30!