PASTA with PUMPKIN and RED ONIONS from TROPEA
Have you ever tried pasta with pumpkin? Personally, I love it but I have to be honest that in my house I’m the only, or rather I was, fan of this typical fall vegetable.
Both my husband and my son did not like its flavor and so I was often forced to give up using it to save time in the kitchen: I hate making different menus!
Then finally I found a recipe that made everyone agree and finally today I can say that we often enjoy this delicious pasta with Pumpkin and Red Onions from Tropea.
An amazing combination of ingredients, an easy and quick recipe to make, and in no time you will be able to serve a tasty vegetarian first course that will win over the whole family!
To prepare Pasta with Pumpkin and Onions, simply cook the Pumpkin slightly and then sauté it in a pan with the Onions, and while the pasta cooks the sauce will be ready. Then if you like, you can add spices or herbs or sprinkle with grated Parmesan.
So if you don’t know how to cook Pasta with Pumpkin, try this recipe with Pumpkin and Red Onions from Tropea, I’m sure it will win you over from the first taste.
If you are looking for more Pumpkin Recipes don’t miss out
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
- Energy 327.26 (Kcal)
- Carbohydrates 46.17 (g) of which sugars 6.84 (g)
- Proteins 11.83 (g)
- Fat 11.72 (g) of which saturated 2.42 (g)of which unsaturated 4.41 (g)
- Fibers 3.85 (g)
- Sodium 921.73 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 320 pasta (penne, fusilli, other short pasta)
- 10.6 oz pumpkin
- 7.1 oz Tropea red onion
- 30 pumpkin seeds (to be toasted or already toasted)
- 1 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
- grated Parmesan (optional)
- A few leaves basil (optional)
Tools
- Pot
- Pan
Steps
First clean the pumpkin: remove the skin, remove the inner fibers with the seeds, and cut it into cubes. Steam it for about ten minutes (or in a pan with 1 ladle of water until soft but not mushy). Wash, clean and slice the onions thinly. Meanwhile, bring a pot of salted water to the boil: you will need it to cook the pasta.
In a non-stick pan, heat 1 tablespoon of extra virgin olive oil. When hot, add the onions and sauté for about 5 minutes. Add the pumpkin cubes. Season with salt and pepper (optional) and continue cooking for another 5 minutes. Meanwhile, toast the pumpkin seeds in a non-stick pan without adding any seasoning until crunchy.
Cook the pasta and drain it while still al dente. Add it directly to the pan with the sauce and mix to combine. Sauté for a couple of minutes. Turn off the heat, add the toasted pumpkin seeds, a sprinkle of Grated Parmesan, and mix to combine. Serve the Pasta with Pumpkin and Tropea Red Onions piping hot.
NOTES
PUMPKIN: As for the type of pumpkin to use, any type is fine but I recommend the Delica variety with soft but compact and low-fiber pulp.
ONION: As for the onion, in my opinion, the best choice for this recipe is Tropea Red Onion with its unique sweet flavor and a slightly spicy aftertaste.
PASTA: The pasta shape that best suits this recipe is short pasta, I used fusilli because I love how the sauce envelopes these little spirals, but the choice is yours: farfalle, penne, small tubes, shells, you name it, these are just suggestions.
VARIATIONS: If you love sweet and sour flavors, you can add vinegar (1 tablespoon) and sugar (1/2 teaspoon) to the recipe.
STORAGE
Pasta with Pumpkin and Tropea Red Onion should be eaten immediately while still hot. If you have leftovers, you can store them in the fridge in a well-sealed airtight container for up to 1 day. Then you can simply reheat it in a pan for a minute before consuming.
