Pasta with Pumpkins

Here’s a recipe to prepare a delicious pasta dish with pumpkin, a classic autumnal dish from Italian cuisine with a touch of originality.

Ingredients

• 320 g of pasta (penne, rigatoni, or whichever shape you prefer)
• 400 g of pumpkin pulp (already cleaned)
• 1 small onion
• 2 cloves of garlic
• 250 ml of vegetable broth
• 50 g of grated parmesan
• 4 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• Nutmeg (optional)
• Fresh sage leaves (a couple for garnish)

Preparation

1. Start by cutting the pumpkin into small cubes. Finely chop the onion and garlic.
2. Heat the oil in a large pan and sauté the onion and garlic until they become transparent.
3. Add the pumpkin to the pan and let it brown for a few minutes.
4. Pour in some vegetable broth and continue cooking over medium-low heat, with the lid on, until the pumpkin becomes soft. If necessary, add more broth little by little.
5. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package.
6. Once the pumpkin is soft, mash part of it with a fork to create a coarse cream. Season with salt and pepper, and, if you like, add a pinch of nutmeg.
7. Drain the pasta al dente and transfer it to the pan with the pumpkin. Stir well to flavor the pasta.
8. Turn off the heat and add the grated parmesan, stirring to blend all the ingredients.
9. Serve the pasta hot, garnished with fresh sage leaves and, if desired, an extra sprinkle of parmesan and pepper.

Curiosity

Pumpkin is an extremely versatile vegetable in the kitchen and a protagonist of many autumn and winter recipes. It pairs perfectly with sweet and spicy flavors, but in this dish, it finds a delightful balance with the strong taste of parmesan. Italian tradition loves pairing pumpkin with crumbled amaretti biscuits or sausage, which you could consider as variations of this recipe.