Pumpkin Pasta and Spring Onion Oil

The recipe for pumpkin pasta with spring onion oil is a highly appreciated autumn dish, and here I propose a variant with an Italian touch. The sweetness of the pumpkin pairs perfectly with the delicate flavor of the spring onion. Here’s how to prepare it:

Ingredients

• 320 grams of pasta (penne, fusilli or a short pasta that you like)
• 400 grams of cleaned and cubed pumpkin
• 3 fresh spring onions (or shallots as an alternative)
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• A handful of grated Parmesan cheese (optional)
• A sprig of rosemary (optional for flavoring)

Preparation

1. Start by boiling a pot of salted water for the pasta.
2. Meanwhile, in a large pan, heat the oil and add thinly sliced spring onions. Let them wilt over medium-low heat until they become translucent, taking care not to burn them.
3. Add the cubed pumpkin to the pan with the spring onions, slightly increase the heat and sauté for a few minutes.
4. If you like, you can add a sprig of rosemary to further flavor the sauce.
5. Lower the heat, cover with a lid and let the pumpkin cook until it is soft, stirring occasionally. If necessary, add a little water to prevent the pumpkin from sticking to the bottom of the pan.
6. In the meantime, cook the pasta according to the cooking times indicated on the package to make it al dente.
7. Once the pumpkin is cooked, mash part of it with the back of a spoon to create a cream that will join the sauce.
8. Drain the pasta and transfer it to the pan with the pumpkin and spring onion sauce, stirring well for a few minutes over high heat.
9. Season with salt and pepper and, if you like, sprinkle with grated Parmesan cheese before serving.

Did You Know?

Pumpkin is widely used in Italian cuisine, especially in the Central and Northern regions of Italy. It is a versatile vegetable that suits many recipes, from stuffed pastas like the pumpkin tortelli typical of Lombardy and Emilia Romagna, to risottos and side dishes.