20 mins
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Creamy Butternut Pumpkin & Hot Smoked Salmon Pasta
Serves
3
Creamy, comforting and ready in just 20 minutes, this smoked salmon pasta is an easy weeknight favourite. Sweet butternut pumpkin, sage and pecorino pair beautifully with flaky Aoraki Pōhutukawa Hot Smoked Salmon for a deliciously rich, smoky flavour.
Ingredients
½ medium butternut pumpkin, peeled & cut into small cubes
½ onion, minced
3 garlic cloves, minced
Small bunch of fresh sage, finely chopped
2 tbsp butter
50 g pecorino, grated
200 g orecchiette (or any small pasta)
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
Olive oil
Salt and black pepper
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Method
Step 1
Bring a large pot of salted water to a boil.
Step 2
In a wide pan, warm a good drizzle of olive oil over medium heat. Add the cubed butternut pumpkin and sauté for 3–4 minutes. At the same time, add the orecchiette to the boiling water.
Step 3
Add the onion and garlic to the pumpkin. Season with salt and cook for another 3–4 minutes, until the pumpkin is tender but still holding its shape.
Step 4
Stir in the butter and chopped sage. Cook for 2–3 minutes until fragrant and lightly golden.
Step 5
Scoop out about a ladle of the pumpkin mixture and place it in a blender with two ladles of pasta water. Blend until smooth. Add the pecorino and blend again until creamy.
Step 6
Transfer the pasta directly from the pot into the pan with the remaining pumpkin. Pour over the creamy pumpkin sauce and toss until glossy, adding a little extra pasta water if needed.
Step 7
Remove the pan from the heat. Gently fold through the flaked hot smoked salmon, reserving a little for the top if desired.
Step 8
Serve immediately with extra pecorino, freshly cracked black pepper, and the remaining salmon scattered over the top.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Other Recipes
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Creamy Butternut Pumpkin & Hot Smoked Salmon Pasta
Hot Smoked
,
Serves
3
20 mins
Creamy, comforting and ready in just 20 minutes, this smoked salmon pasta is an easy weeknight favourite. Sweet butternut pumpkin, sage and pecorino pair beautifully with flaky Aoraki Pōhutukawa Hot Smoked Salmon for a deliciously rich, smoky flavour.
Ingredients
½ medium butternut pumpkin, peeled & cut into small cubes
½ onion, minced
3 garlic cloves, minced
Small bunch of fresh sage, finely chopped
2 tbsp butter
50 g pecorino, grated
200 g orecchiette (or any small pasta)
1 pack Aoraki Pohutukawa Hot Smoked Salmon, flaked
Olive oil
Salt and black pepper
Method
Step 1
Bring a large pot of salted water to a boil.
Step 2
In a wide pan, warm a good drizzle of olive oil over medium heat. Add the cubed butternut pumpkin and sauté for 3–4 minutes. At the same time, add the orecchiette to the boiling water.
Step 3
Add the onion and garlic to the pumpkin. Season with salt and cook for another 3–4 minutes, until the pumpkin is tender but still holding its shape.
Step 4
Stir in the butter and chopped sage. Cook for 2–3 minutes until fragrant and lightly golden.
Step 5
Scoop out about a ladle of the pumpkin mixture and place it in a blender with two ladles of pasta water. Blend until smooth. Add the pecorino and blend again until creamy.
Step 6
Transfer the pasta directly from the pot into the pan with the remaining pumpkin. Pour over the creamy pumpkin sauce and toss until glossy, adding a little extra pasta water if needed.
Step 7
Remove the pan from the heat. Gently fold through the flaked hot smoked salmon, reserving a little for the top if desired.
Step 8
Serve immediately with extra pecorino, freshly cracked black pepper, and the remaining salmon scattered over the top.