Pasta with potatoes and pumpkin is a tasty and creamy first course perfect for autumn. The preparation is very simple, for making it I followed the procedure of the classic pasta and potatoes to which I added a part of Delica pumpkin and a sprig of rosemary.
Velvety, warm, and enveloping, it is ideal on the cold evenings of these days. In addition to the classic base of the sauté, I added a bit of bacon which you can replace with lard or eliminate if you want to make a vegetarian version. I also added a Parmesan rind which made the dish absolutely delicious.
In my recipes, I always use the Delica pumpkin, it is my preferred variety, it has a compact, sweet, and aromatic pulp, vaguely reminiscent of chestnuts, and it is perfect for making first and second courses in contrast to the saltiness of cured meats and cheeses; if you prefer a more delicate pumpkin, use the mantovana or another variety of your choice.
I leave you some recipes to try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 190.48 (Kcal)
- Carbohydrates 15.33 (g) of which sugars 2.68 (g)
- Proteins 9.22 (g)
- Fat 10.52 (g) of which saturated 4.16 (g)of which unsaturated 3.68 (g)
- Fibers 1.71 (g)
- Sodium 712.30 (mg)
Indicative values for a portion of 100 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
- 1.1 lbs potatoes (net of waste)
- 0.66 lbs Delica pumpkin (net of waste)
- 1 yellow onion (medium)
- 5.3 oz carrots
- 5.3 oz celery
- 5.3 oz smoked bacon (or pancetta or lard)
- 4 tbsp extra virgin olive oil
- 3.5 oz Parmesan rind (optional)
- 3.5 oz cheese (like provola or scamorza or 2.8 oz of grated Parmesan)
- 4.2 cups vegetable broth (or water)
- 1 sprig rosemary
- 7.1 oz pasta (short type like tubetti)
- to taste salt
- to taste pepper
Tools
- 1 Cutting board
- 1 Pan
- 1 Ladle
- 1 Potato peeler
- 1 Grater
Procedure
Peel the onion and chop it finely.
Sauté it in a large pan with the finely chopped bacon and olive oil.
Meanwhile, wash the celery and carrots, peel them, cut them into small cubes, add them to the sauté, and cook them for a few minutes.
Wash the potatoes and pumpkin, peel them, cut them into 2 cm cubes, add them to the vegetables and let them flavor for a couple of minutes, stirring occasionally. Add half a liter of vegetable broth, cover, and cook for 30 minutes over low heat.
Check the cooking of the vegetables from time to time and add more broth if needed. Adjust the salt, add ground pepper, a sprig of rosemary, and a Parmesan rind, and continue cooking for another 10 minutes.
Pour two ladles of broth into the pan, bring back to a boil, add the pasta, cook it, and turn off the heat when the pasta is still al dente. Remove the sprig of rosemary.
Cut the provola into cubes, add it to the pan, stir, cover with the lid, and let it rest for a couple of minutes, in this way the cheese will become stringy and delicious. I preferred to add 80 g of grated Parmesan to obtain a more delicate first course.
The pasta with potatoes and pumpkin is ready, serve it in bowls and serve it with a drizzle of oil and black pepper.
Notes
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