Recipe Pasta with creamy sauce of parmesan, pumpkin and broccolini

There are several things I love about this recipe, like adding bacon pieces well fried, which adds a tastes great (well, we all know that bacon makes any dish is back wonderful!) and is perfect for those who love to follow the diet of meatless Monday. The method to make it is easy and quick, comforting creamy sauce of parmesan, and the glorious way that you have to satisfy hunger with very little time. It is the combo of the perfect exquisite food-with minimal effort.


For the sauce:

  • 3 tablespoons butter
  • 2 cloves of garlic
  • 1-2 teaspoons fresh thyme leaves, chopped
  • 3 tablespoons of flour
  • ½ Cup dry white wine (I recommend the DOCa Rioja that are perfect for cooking and to harmonise this dish)
  • 2-3 cups of chicken or vegetable broth, or milk
  • ¼ Cup parmesan cheese
  • lemon juice to taste
  • salt to taste

For the pasta:

  • 16 oz crostini or any short pasta of your choice
  • 3 cups of zucchini, diced
  • 3 cups of brocolini (if you can’t find it in the super can use only the part of the trees of the broccoli)
  • olive oil, salt and pepper
  • pumpkin seeds
  • parmesan cheese additional


Sauce: Melt the butter over medium heat. Add the garlic and thyme and cook until soft. Add the flour and beat until smooth – leave to cook for a few minutes to avoid a taste floury. Add the wine and beat to incorporate everything very well and no lumps. Add the broth or milk, ½ cup at a time, and beat to incorporate everything very well. When it thickens slightly, add more liquid. Finish with the parmesan cheese, the lemon juice and salt to taste. The sauce should be smooth and light.

Vegetables: Place the vegetables on two baking trays separate. Spraying with a little olive oil, salt and pepper, and bake at 200ºC for 20-30 minutes, until tender but not too brown.

Pasta: Cook the pasta according to the package instructions. Set aside.

Finished: Mix everything together (sauce, pasta, vegetables, broth, and additional as necessary to keep it creamy) and espolvoreen generously top with pumpkin seeds and parmesan cheese. Season with salt and pepper as needed.

White wines dry of the DOCa Rioja are wonderful for this type of pasta because of its fruity notes and slightly milky harmonize with the flavors of the parmesanos and highlight the notes of the thyme.

This delicious recipe was published in one of my favorite blogs kitchen called Pinchofyum