If you’re looking for a first course that combines creaminess, crunchiness, and a unique aroma, Pasta with Pumpkin Cream and Walnuts is your perfect choice. In this vegetarian recipe, you’ll transform a few simple ingredients into a refined and enveloping sauce, ideal for any occasion, from a family lunch to a more sophisticated dinner where you want to surprise your guests.
Your secret will be in the cooking method: roasting the Delica pumpkin in the oven will enhance its natural sweetness and that floury texture that, once blended with walnuts and a touch of orange zest, will transform into an irresistible velvety cream. Discover with me how to prepare this pasta that will surprise you with its perfect balance of flavors.
If you love pasta dishes with pumpkin, try the pumpkin lasagna, the cheesy pumpkin risotto, creamy and cheesy pasta with pumpkin or the creamy pasta with pumpkin and stracchino.
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OTHER RECIPES FOR PASTA DISHES WITH PUMPKIN
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Preparing Pasta with Pumpkin Cream and Walnuts
- Half Delica pumpkin
- 12.3 oz mezze maniche rigate
- 2.8 oz walnut kernels
- Half orange zest (grated)
- as needed extra virgin olive oil
- 2 sprigs rosemary
- 1 tbsp chopped parsley
- as needed salt and pepper
Steps for Preparing Pasta with Pumpkin Cream and Walnuts
Start by preparing your Delica pumpkin: cut it in half and remove the seeds and internal filaments. Place the halves on a baking sheet, season with salt, a drizzle of oil, and a few sprigs of rosemary. Bake until the flesh is very soft: this step is crucial to concentrate the flavor and prevent your cream from being too watery.
Once cooked, scoop out the pumpkin flesh with a spoon. Place it in a blender or a tall container with the walnuts, a drizzle of oil, the grated orange zest, and a clove of garlic. Add a ladle of pasta cooking water and blend until you get a smooth, thick, and very fragrant cream.
Cook the pasta in plenty of salted water and drain it very al dente. Transfer it directly into the pan with the pumpkin cream. Finish cooking by tossing it over high heat and adding more cooking water if necessary: you’ll see it’s the starch in the water that creates that magical bond between the pasta and the sauce.
Turn off the heat and add a grind of pepper and the freshly chopped parsley. Plate and top each dish with a generous handful of roughly crumbled walnuts for an irresistible crunchy touch.
TIPS FOR A PERFECT RESULT
The pumpkin trick: When baking the pumpkin, leave it with the skin on: it will protect the flesh, keeping it moist and flavorful. Once cooked, you’ll see that scooping it with a spoon will be very easy, and you won’t waste a single gram of goodness.
Toasting the walnuts: If you have an extra minute, toast the walnut kernels in a small pan for a couple of minutes before blending them. You’ll notice how they’ll release a much more intense aroma, giving your cream a unique character.
Managing garlic: If you prefer a more delicate taste, don’t blend the garlic with the pumpkin. You can simply heat it whole in the pan with a drizzle of oil before tossing the pasta and then remove it: it will leave just a light fragrance.
Delicious Variations
Cheese touch: If you don’t want to miss a cheesy touch, try adding a handful of grated Parmesan or Pecorino during the final tossing. If, on the other hand, you’re looking for a bold contrast, a few crumbles of Gorgonzola on top of the finished dish will surprise you.
Alternative to nuts: Don’t have walnuts at home? Try pecans for a sweeter taste, or toasted pine nuts. Even crunchy pumpkin seeds are a great vegetarian alternative.
Spicy note: If you love strong flavors, add a pinch of fresh chili or spicy oil at the end: it pairs beautifully with the sweetness of the pumpkin.
Storage
In the fridge: If you have leftover pasta, you can store it in an airtight container for up to one day. When you decide to eat it, heat it in a pan with a splash of water or milk to make the cream fluid again.
Pumpkin cream: If you want to get ahead, you can prepare the pumpkin and walnut cream in advance. It keeps very well in the fridge for 2 days.
Freezing: I don’t recommend freezing the already dressed pasta, but you can definitely freeze the already baked pumpkin flesh. It will be your ready base for when you want to make this recipe in just a few minutes!
NOW IT’S YOUR TURN
I hope this Pasta with Pumpkin Cream and Walnuts soon becomes one of your favorite dishes! It’s a simple, genuine recipe full of flavor, which will show you how simplicity is often the key to goodness.
If you decide to remake it, take a photo and tag me on social media: I love seeing my recipes on your table and reposting your creations in my stories!
And you? Have you ever tried pairing pumpkin with orange zest? Let me know in the comments below, I’m very curious to know your opinion and your variations!”
FAQ – FREQUENTLY ASKED QUESTIONS
Can I use steamed pumpkin?
Yes, you can do that, but remember that steamed pumpkin retains much more water. In this case, reduce the amount of cooking water when you blend the flesh to prevent your cream from being too liquid.
What type of pasta do you recommend?
I suggest pasta shapes that have ‘space’ to hold the cream, like conchiglioni, pipes, or good quality fusilli that hold the sauce well between the spirals.
Is the orange flavor strong?
No, the orange zest is there to balance the sweetness of the pumpkin and the richness of the walnuts. It will give your dish a special freshness without overpowering the other flavors.
