Pasta with pumpkin and breadcrumbs is a flavorful and rustic first course, perfect for bringing the flavors of autumn to the table with just a few simple ingredients. The sweetness and creaminess of the pumpkin combine with the crunchiness of the toasted breadcrumbs, creating a delicate yet irresistible contrast. It is a quick and very easy recipe, ideal for both a daily lunch and a light but flavorful dinner… try it yourself!
Here are other first courses with pumpkin:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: Fall, Winter
- Energy 239.87 (Kcal)
- Carbohydrates 43.42 (g) of which sugars 4.58 (g)
- Proteins 8.01 (g)
- Fat 4.25 (g) of which saturated 0.76 (g)of which unsaturated 1.04 (g)
- Fibers 2.88 (g)
- Sodium 490.81 (mg)
Indicative values for a portion of 300 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
- 5.5 oz pasta
- 8 oz pumpkin (already cleaned)
- 1 oz breadcrumbs
- 1 clove garlic
- sage
- pumpkin seeds (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- 2 Pans
- Pot
- Colander
Preparation
After removing the peel and seeds, cut the pumpkin flesh into small cubes.
Place them in a large pan with a drizzle of oil and one clove of garlic (1).
Add a pinch of salt and cook the pumpkin until it is tender, adding a little water to the bottom if necessary. It will take 10-15 minutes, depending on the variety.
Meanwhile, toast the breadcrumbs in a separate small pan with a bit of extra virgin olive oil (2). If you like, add some pumpkin seeds.
Boil the pasta in salted boiling water for the necessary minutes.
Drain it, pour it into the pan with the pumpkin, and mix. Finally, add the crunchy breadcrumbs, a pinch of pepper, and 2-3 leaves of sage.
The pasta with pumpkin and breadcrumbs is ready, distribute it on plates and serve it… enjoy your meal!
Tips and Notes
You can use different varieties of pumpkin, as long as they have sweet and non-watery flesh, such as Delica, Hokkaido, or Butternut.
I recommend using stale bread grated by yourself, instead of packaged breadcrumbs, so you’ll have slightly larger and crunchier crumbs.
FAQ (Questions and Answers)
Can I enrich the dressing with other ingredients?
To taste, you can add cubes of speck, bacon, or cooked ham. You can use minced shallot instead of garlic.
