BAKED PUMPKIN PASTA Today I’m talking about a complete and delicious first course, to be prepared in the autumn period when pumpkin triumphs on all vegetable stalls. You can also organize yourself in advance to prepare this recipe, in my case I prepared it the day before and let it rest in the fridge well covered, then the next day I baked and served it. In either case, whether you prepare it the day before or the same day, I assure you that this dish will conquer all your loved ones. Now follow me in the kitchen, I’ll explain how to prepare baked pumpkin pasta!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 362.19 (Kcal)
- Carbohydrates 35.16 (g) of which sugars 4.17 (g)
- Proteins 18.79 (g)
- Fat 16.89 (g) of which saturated 3.93 (g)of which unsaturated 2.10 (g)
- Fibers 2.28 (g)
- Sodium 660.06 (mg)
Indicative values for a portion of 120 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 for 6 people
- 28 oz pumpkin
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 2 sprigs rosemary
- to taste salt
- 1.1 lbs pasta (short)
- 3.5 oz grated Parmesan cheese
- 8.8 oz smoked provola (or smoked scamorza)
- to taste pepper
What you need to cook baked pumpkin pasta
- 1 Baking Dish
- 1 Immersion Blender
Preparation of baked pumpkin pasta
The first step is to cook the pumpkin, I bought it in one large piece with all the skin, removed the seeds and internal filaments, divided it into pieces and cooked it in the oven at 356°F for about 30 minutes. Once the cooking time is over, we can, with the help of a spoon, gently remove the skin and transfer the pulp to a bowl.
With the help of an immersion blender, blend all the pumpkin pulp into a coarse cream, then in a pot put the oil, rosemary sprigs, and garlic, as soon as they start to sizzle, pour in the blended pumpkin and stir occasionally, letting it cook for about 10 minutes on low heat, then set aside.
Now let’s focus on the cheese, take the smoked provola (or scamorza) and cut it into cubes, immerse the pasta in plenty of salted water and cook it exactly for half the time indicated on the package (it will continue cooking in the oven) then drain it and put it back in the pot.
Add 2/3 of the pumpkin cream (after removing the garlic and rosemary sprigs), mix and add the Parmesan and diced cheese.
Give it a good mix to make sure the cheeses blend well with the pasta and then pour everything into a baking dish, smooth the surface and add the remaining pumpkin cream by spoonfuls, a sprinkle of Parmesan, and bake at 392°F for about 25 minutes or until golden brown on top.
I recommend letting the baked pumpkin pasta rest for about 15 minutes before serving it, so you can fully enjoy all its flavors!
Frequently Asked Questions
Here you will find the answers to the most frequently asked questions about preparing baked pumpkin pasta, if you don’t find what you’re looking for, feel free to write me!
What else can I add?
If you want to make this recipe even more delicious you can add sausage cut into pieces and sautéed in a pan with a little oil, or diced speck just browned in a pan.
I don’t like smoked provola, what can I substitute it with?
Any cheese that melts well will do, try with scamorza, well-drained mozzarella or crescenza.
How do you store baked pumpkin pasta?
In the fridge, well covered, for up to 2 days.
