Pumpkin ragù pasta is a delicious alternative to the classic meat ragù. A simple and humble vegetarian dish with great taste that will be ready in about an hour. With this vegetarian pumpkin ragù, you can dress any type of pasta from egg to durum wheat, including gluten-free or gnocchi. This dish contains no milk or derivatives, making it suitable for the intolerant.
If you don’t want to miss all the new recipes, follow me on my FB page, on my IG profile, and on my YouTube channel.
Check out other pumpkin recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- 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
- 1.7 oz white wine
- 2 sprigs thyme
- 1 leaf sage
- salt
- pepper
- 3.4 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 3/4″ cubes.
Peel the carrot and the shallot.
Wash the celery well and chop all the vegetables.
In a cast iron pot, add the oil and chopped vegetables.
Heat up and when it’s golden brown, add the cubed pumpkin.
Sauté for a few minutes without letting it stick.
Deglaze with the wine and once the alcohol has evaporated, add 3.4 oz of warm water and the tomato paste.
Adjust with salt and pepper and add the 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 dress with the vegetarian pumpkin ragù.
Add Parmesan or Pecorino, or vegan cheese.
Serve hot.
WARNING: check the Celiac Disease Association’s guide and read the ingredients carefully to ensure they are free from gluten contamination
Tips
It’s recommended to use a pumpkin that is not too dry, such as the Musquée de Provence or Butternut or Violina, both sweet and aromatic varieties, also great for risottos and soups.
It’s recommended to use a pumpkin that is not too dry, such as the Musquée de Provence or Butternut or Violina, both sweet and aromatic varieties, also great for risottos and soups.
It’s recommended to use a pumpkin that is not too dry, such as the Musquée de Provence or Butternut or Violina, both sweet and aromatic varieties, also great for risottos and soups.
It’s recommended to use a pumpkin that is not too dry, such as the Musquée de Provence or Butternut or Violina, both sweet and aromatic varieties, also great for risottos and soups.
Do you like my recipes? Stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
