Pumpkin Pasta

A SIMPLE AND DELICIOUS PUMPKIN PASTA PERFECT FOR COSY DINNERS AT HOME

Now that autumn is upon us my trips to the farmers market include filling my basket with autumn goodies. This is the season of chestnuts, mushrooms and persimmons a few of my favourites.

However, for me, nothing represents that autumn is here more than the pumpkin (called zucca in Italian).

I get so excited when I see pumpkin make its appearance at the market because I know the time has come that I can make my favourite pumpkin pasta!

The pumpkin is a delicious and versatile vegetable that comes in many varieties and can be prepared in so many ways. In North America, it’s carved into scary faces for Halloween but in Italy, we prefer to eat it.

There are so many delicious recipes that you can make from one pumpkin. I prefer to buy my pumpkin smaller. Or I buy a nice big piece that has already been cut and then it’s easier to chop up into smaller pieces.

HEALTH BENEFITS

Pumpkin is rich in fibre and beta carotene. It’s packed with vitamin C, vitamin E, iron, and folate all of which strengthen your immune system.

One of my favourite dishes to make during the autumn season is the classic pasta con la zucca aka pumpkin pasta. This recipe is very simple to make plus it will keep you healthy and cosy. If you like pumpkin I promise you will love this pasta!

HOW TO MAKE A SIMPLE PUMPKIN PASTA

This recipe is very simple to make. You will need 500 grams of pumpkin chopped up in large pieces. Then get a large pot and add a few teaspoons of extra virgin olive oil throw in the garlic cloves and saute over low heat. You can also add a little chilli flakes if you like your pasta spicy.

Once your garlic is a light golden colour then it’s time to add your pumpkin and about a handful of parsley, a dash of salt and simmer it all together with the garlic on medium heat for about 5 minutes.

In the meantime boil some water for your pasta. Check on your pumpkin and remove the garlic. Then add 250 ml of water to your pumpkin and cover.

When your pasta water begins to boil add a teaspoon of sea salt and then add in your pasta. I like to use rigatoni for this dish it tends to hold onto the sauce, but you can use any pasta you prefer.

Cook your pumpkin for around 20 minutes or until it’s tender enough that you can easily crush it with your spoon. If it is tender then crush all the large piece to create a soft pumpkin sauce. But don’t over crush it. We want to create a sauce with some texture and various pieces of sautéed pumpkin, not a pureed soup.

The key to this dish is to cook the pasta until its almost ready in the boiling water and then a few minutes before straining the pasta and add it to the pumpkin sauce for the remaining few minutes so that the pasta captures the flavour of the pumpkin.

Before you do this you will need to add some more water to your pumpkin just enough to cook the rest of the pasta.

Taste the pasta and when it’s ready to remove from heat and serve!

FOR THE STEP BY STEP METHOD PLEASE SEE THE RECIPE CARD BELOW.

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Simple Pumpkin Pasta

Yield: 2

Author: Michelle Pedullà

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

This recipe is for two people. If you would like to make it for four or want to have some leftovers then double the ingredients.

Ingredients

• 500 grams pumpkin
• 250 grams pasta
• extra virgin olive oil
• sea salt
• 3 cloves of garlic
• fresh parsley
• chilli peppers (optional)
• grated vegan cheese (optional)

Instructions

1. Step 1: Peel the pumpkin and cut it into cubes
2. Step 2: Heat a large pot on low heat with olive oil and add the peeled cloves of garlic. It is not necessary to chop them. If you enjoy pasta a little spicy now is the time to add a dash of chilli pepper to the oil.
3. Step 3: Once the garlic is a golden colour add the chopped pumpkin. Stir to coat each piece with olive oil. Add a dash of salt and some chopped fresh parsley. Let it simmer for 5 minutes on medium heat.
4. Step 4: Fill a pot with water and bring to a boil. This will be used to cook your pasta.
5. Step 5: Remove the garlic cloves from the pumpkin and add 250 ml of water. Cover and cook for 20 minutes on medium-high heat or until the pumpkin is tender.
6. Step 6: Once the pumpkin is tender crush it with your wooden spoon. Then add 200 ml of water and bring to a boil.
7. Step 7: Once your pasta water is boiling add a teaspoon of salt. Add your pasta to the pot and take note of the cooking time on the package. You will need to remove the pasta 3-4 minutes before and transfer it to the pumpkin sauce to complete the cooking in the sauce. I recommend using a timer!
8. Step 8: Once the pasta is ready to strain and add it to your pumpkin sauce. Cook the pasta for the remaining time in this pot on medium heat until you've reached your desired consistency.
9. Step 9: Plate and enjoy! If you like cheese you can sprinkle on some grated vegan cheese.

https://www.harvestandwellness.com/healthy-recipes/pumpkin-pasta

Healthy Italian

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Hi I’m Michelle

I’m a certified nutrition specialist, herbalist, and plant-based recipe developer. I'm an ambassador for healthy living and clean eating promoting a diet free from processed foods.

Try out some of my healthy recipes or shop my limited-edition seasonal wellness remedies. I also offer 1:1 personalized nutrition coaching for anyone serious about transforming their health.