Gochujang-Pumpkin Pasta with Crispy Garlic Chips
Gochujang-Pumpkin Pasta with Crispy Garlic Chips
Serves 4
INGREDIENTS
1 lb pumpkin / 2 cups, diced
1 tbsp gochujang
1/2 cup full fat buttermilk
3/4 cup pasta water, or more
8-10 oz spaghetti
3 cloves garlic
Extra virgin olive oil, for roasting and sauteing
1/2 cup or more ricotta, to garnish
Pinch kosher salt
Flake salt and freshly cracked pepper, to garnish
DIRECTIONS
Preheat oven to 400°.
Cut pumpkin in half and scrape out the seeds and stringy bits. Peel each half and dice into 1-inch segments.
Transfer pumpkin to a rimmed sheet pan and drizzle 1 tbsp olive oil, tossing to coat. Space pieces out on the pan and along the perimeter for best airflow. Roast for 20-25 minutes or until softened and browned in parts, turning any that need softening further after 15 minutes. Test pumpkin by pressing each piece with the back of a fork: any that readily give are done. Transfer cooked pieces to a plate to cool slightly.
While pumpkin roasts, very thinly shave garlic using a mandoline. In a small skillet, pan fry slivers over medium heat until golden in a drizzle of oil, about 2-3 minutes total, turning for even browning. Transfer garlic chips to an absorbent paper-lined wire rack and season lightly with kosher salt.
Cook pasta al dente according to package instructions. Drain noodles and transfer them to a medium bowl, reserving 2 cups of the pasta water.
Combine roasted pumpkin, gochujang, buttermilk, a pinch of salt, and pasta water in a food processor. Pulse until the mixture is uniform and silky. Taste and adjust seasoning as needed.
Empty the sauce onto the pasta and toss to coat fully. If you prefer a thinner sauce, add a little more pasta water and toss again to combine until uniform.
Spoon ricotta into a bowl and beat with a spoon or rubber spatula until extra-creamy, about 15-30 seconds.
Divide pasta into shallow bowls. Dollop ricotta onto each serving and scatter garlic chips to top. Finish with flake salt and cracked pepper, and eat at once.