PASTA with PUMPKIN and TROPEA RED ONIONS
Have you ever tried pasta with pumpkin? I personally adore it, but I must admit that at home I was the only — or rather I used to be — fan of this typical autumn vegetable.
Both my husband and my son didn’t like its flavor, so I often had to give it up to save time in the kitchen: I hate preparing different menus!
Then I finally found a recipe that pleased everyone and now I can say that we often enjoy this delicious pasta with Pumpkin and Tropea Red Onions.
A wonderful combination of ingredients, an easy and quick recipe to make, and in no time you’ll be able to bring a tasty vegetarian first course to the table that will win over the whole family!
To prepare Pumpkin and Onion Pasta you only need to cook the pumpkin lightly and then sauté it in a pan with the onions, and while the pasta cooks the sauce will be ready. Then, if you wish, you can add spices or aromatic herbs or sprinkle with grated Parmesan.
So if you don’t know how to cook Pasta with Pumpkin, try this recipe with Pumpkin and Tropea Red Onions — I’m sure it will win you over from the very first bite.
If you’re looking for other Pumpkin Recipes don’t miss also
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Autumn, 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
- 11 oz dry pasta (penne, fusilli, other short pasta)
- 2.5 cups pumpkin (cubed)
- 7 oz Tropea red onion
- 3 tbsp pumpkin seeds (to toast 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 and seeds and cut into cubes. Steam it for about ten minutes (or cook it in a pan with 1 ladle of water until it is soft but not falling apart). Wash, peel and slice the onions thinly. In the meantime, put a pot of plenty of salted water on the heat: you will need it to cook the pasta.
In a non-stick pan heat 1 tbsp of extra virgin olive oil. When hot add the onions and sauté for about 5 minutes. Add the pumpkin cubes as well. 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 fat until they are crunchy.
Cook the pasta and drain it while still al dente. Put it directly into the pan with the sauce and stir to combine. Finish (mantecare) for a couple of minutes. Turn off the heat, add the toasted pumpkin seeds, a sprinkle of grated Parmesan and stir to combine. Serve the Pumpkin and Tropea Red Onion Pasta hot.
NOTES
PUMPKIN: As for the type of pumpkin to use, any variety works, but I recommend the Delica type for its soft yet compact and not very stringy flesh.
ONION: Regarding the onion, in my opinion the Tropea Red Onion is the best for this recipe thanks to its unique sweet flavor with a slight spicy aftertaste.
PASTA: The pasta shape that best suits this recipe is short pasta; I used fusilli because I love how the sauce wraps these little spirals, but the choice is yours: farfalle, penne, short macaroni, shells — these are just suggestions.
VARIATIONS: If you like sweet-and-sour flavors you can add 1 tablespoon of vinegar and 1/2 teaspoon of sugar.
STORAGE
The Pumpkin and Tropea Red Onion Pasta should be eaten as soon as it’s ready while still hot. If you have leftovers you can store them in the fridge in an airtight container for up to 1 day. Then reheat simply for one minute in a pan.
