Pumpkin ragu pasta is a delightful alternative to the classic meat ragu. A simple yet flavorful vegetarian dish that will be ready in about an hour. With this vegetarian pumpkin ragu, you can dress any type of pasta from egg pasta to durum wheat, including gluten-free pasta or gnocchi. This dish is dairy-free, making it suitable for those with intolerances.

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Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 2 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

18 oz pumpkin
1 carrot
1 stalk celery
1 shallot
4 tbsps extra virgin olive oil
2 oz white wine
2 sprigs thyme
1 leaf sage
salt
pepper
3.5 oz water (warm)
1 tbsp tomato paste
10.5 oz pasta

Tools

1 Pan
1 Pot
1 Knife

Steps

Clean the pumpkin and cut it into 2×2 mm cubes.
Peel the carrot and the shallot.
Wash the celery well and chop all the vegetables.
In a cast-iron casserole, add the oil and chopped vegetables.
Heat and when it becomes hazelnut-colored, add the diced pumpkin.
Sauté for a few minutes without allowing it to stick.
Deglaze with wine and as soon as the alcohol has evaporated, add 3.5 oz of warm water and tomato paste.
Adjust salt and pepper and add the aromatic herbs.
Cover with the lid and cook for about 40 minutes.
After 30 minutes, cook the pasta in plenty of salted water.
Drain well and season with the vegetarian pumpkin ragu.
Add Parmesan or pecorino, or plant-based cheese.
Serve very hot.

Advice

It’s recommended to use a pumpkin that is not too dry, such as the Musquee de Provence or Butternut or Violina, both sweet and aromatic varieties, also great for risottos and creamy soups.