A rich and savoury Creamy Pumpkin and Black Garlic Bolognese, paired perfectly with garlic spinach for a wholesome and flavourful meal.
Creamy Pumpkin and Black Garlic Bolognese
Black Garlic & Co.
4
20 minutes
1 hours
Pasta
Experience the comforting and robust flavours of Creamy Pumpkin and Black Garlic Bolognese, a dish that reimagines the classic Italian favourite with a unique twist. This bolognese features a blend of tender roasted pumpkin and black garlic, creating a creamy and savoury sauce that coats every strand of spaghetti.
The journey begins with slices of pumpkin roasted to tender perfection and blended with tinned tomatoes, fresh garlic, and black garlic, resulting in a rich, smooth base for the sauce. This pumpkin mixture is then combined with a sautéed blend of finely diced brown onions and lean beef mince, enhanced with dried basil, hot chilli flakes, and beef stock powder, simmered to develop a deep and hearty flavour.
A touch of heavy cooking cream and fresh basil is stirred in, adding a creamy richness to the sauce, which is then tossed with perfectly cooked spaghetti. The dish is completed with a generous sprinkle of finely grated parmesan cheese, offering a nutty and savoury finish.
Accompanying this bolognese is a side of garlic spinach, sautéed in olive oil with finely chopped fresh garlic until it wilts, adding a vibrant and garlicky touch to the meal.
Enjoy this dish as a comforting dinner that combines the earthy sweetness of pumpkin with the deep, umami flavours of black garlic, creating a unique and satisfying dining experience.
Ingredients
- 200g raw pumpkin, sliced
- 2 tbsp olive oil
- salt and pepper
- 400g tin tomatoes
- 4 large fresh garlic cloves, whole
- 4 Black Garlic Cloves, whole
- 300g uncooked spaghetti
- 100g brown onion, finely diced
- 500g lean beef mince
- 2 tsp dried basil
- 1⁄2 tsp hot chilli flakes
- 2 rounded tsp beef stock powder
- 1 tbsp heavy cooking cream
- 2 tbsp fresh basil, finely chopped
- 80g parmesan cheese, finely grated
Garlic Spinach
- 200g baby spinach
- 4 cloves fresh garlic, very finely chopped
- 2 tbsp olive oil
- salt and pepper
Directions
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper.
Place pumpkin on the tray and coat with 1 tbsp of oil; season with salt and pepper. Put in the oven on the middle shelf for 30 minutes or until tender.
Blitz baked pumpkin with tinned tomatoes, fresh garlic cloves and black garlic cloves in a blender, then set aside.
Boil water in a large pot and cook the pasta until tender. Drain and set aside.
In the meantime, make the meat sauce by heating 1 tbsp of olive oil in a large frying pan and sauté onions until browned. Add the mince, then fry until browned. Stir in dried basil, chilli flakes and beef stock.
Pour in the blended tomato mixture and simmer until the sauce thickens. Stir in cream, fresh basil, salt, pepper and drained pasta and simmer for a few minutes. Add some water if the sauce becomes too thick.
In the meantime, in a large frying pan, sauté the chopped garlic and spinach in olive oil, salt and pepper until it wilts.
Serve spaghetti bolognese with a side of garlic spinach and a generous sprinkle of parmesan cheese.
