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roasted persimmon pasta with arugula, cheddar, and parmesan on white plate.
5 from 1 vote

Autumn Persimmon Arugula Pasta

A new way to enjoy persimmon. This autumn pasta combines roasted Fuyu persimmon with onion, cheddar, and arugula to create a unique and delicious dish!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 610kcal
Author: Maryanne Cabrera

Ingredients

  • 8 oz rigatoni
  • 2 ½ cups firm Fuyu persimmon, peeled and cut into cubes
  • 1 teaspoon fresh thyme , or ½ tsp dried thyme
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 1 onion, sliced
  • 3 cup baby or wild arugula , packed
  • 1 cup sharp cheddar cheese, shredded
  • kosher salt and black pepper, to taste
  • ½ cup reserved pasta water

Instructions

  • Preheat oven to 350 °F. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil. Season with salt and pepper and thyme. Toss to combine. Bake for 30 minutes until persimmon has softened slightly and can be easily pierced with a fork. Set aside and let cool.
  • Bring a large pot of salted water to a boil. Cook rigatoni, or pasta or choice, to al dente according to package instructions. Before draining water, reserve 1/2 cup of pasta water.
  • In a large nonstick skillet, melt butter over medium heat. Once butter is melted, add sliced onions. Cook until onions are almost translucent.
  • Add arugula in two additions. Arugula will decrease in volume as it cooks. Cook until arugula begins to wilt.
  • Remove from heat and add 3/4 cup of cheddar cheese and 3 Tbsp of parmesan cheese. Add roasted persimmon and cooked pasta. Toss to combine. The cheese will melt and get sticky. Add 1/4 cup of reserved pasta water to moisten pasta. Season with salt and pepper. Continue to add reserved pasta water, 1 Tbsp at a time until pasta is well coated with the cheesy sauce.
  • Serve immediately. Serve warm so cheese is ooey and gooey. If necessary, reheat over stove. Serve with grated parmesan cheese and remaining cheddar cheese.

Nutrition

Calories: 610kcal, Carbohydrates: 96g, Protein: 16g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 197mg, Potassium: 707mg, Fiber: 3g, Sugar: 3g, Vitamin A: 838IU, Vitamin C: 103mg, Calcium: 287mg, Iron: 5mg