Simple and delicious pumpkin pasta, and to think that I only associated pumpkin with rice, or rather, risotto. For me, pumpkin was solely pumpkin risotto, and that’s it, in its simplicity and goodness. Pumpkin, the fairytale vegetable par excellence, reminds us of Cinderella, but the true magic happens in the kitchen with exquisite dishes ranging from starters to main courses, sides, and not to mention desserts. Pumpkin desserts are exceptional, tasty, and sometimes you wouldn’t even guess they contain this precious orange vegetable, rich in countless qualities and quantities of vitamins.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 324.09 (Kcal)
- Carbohydrates 56.14 (g) of which sugars 3.33 (g)
- Proteins 9.95 (g)
- Fat 8.66 (g) of which saturated 1.62 (g)of which unsaturated 0.65 (g)
- Fibers 2.92 (g)
- Sodium 820.23 (mg)
Indicative values for a portion of 230 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
- 12 oz butternut squash
- 9 oz rigatoni
- 2 tbsp extra virgin olive oil
- 1 tbsp salt
- 2 sprigs rosemary
- to taste black pepper
- 0.35 oz pecorino romano
- 6 leaves sage
- 1 clove garlic
Tools
- Pan
- Pot
- Ladle
- Grater
Steps
In fact, the butternut squash was given to me by a dear friend, otherwise, I would never have bought it. Lately, in recent years, I only buy the Delica pumpkin. I must absolutely change my mind, indeed this has taught me that you shouldn’t judge if you don’t know, this rule applies to everything in and out of the kitchen.
To prepare the pasta with pumpkin simply and plainly, I started by cutting the butternut squash into cubes, crushed a clove of garlic, and browned it in a pan with a drizzle of oil (the rest I add raw once the dish is ready), add the pumpkin, rosemary with salt, half a glass of water and cook for 15 minutes. Once ready, mash the pumpkin with a fork, and it’s so soft that no other steps are needed to turn it into a cream. Cook the rigatoni al dente and finish cooking in the pan with the pumpkin cream, away from the stove, drizzle with extra virgin olive oil and a grind of black pepper, sprinkle with pecorino romano, and add fresh sage.
Here is the simple pumpkin pasta ready
FAQ (Questions and Answers)
Can pumpkin be stored in the freezer?
Yes, of course, pumpkin can be easily stored already cut into small cubes and already portioned, ready to be cooked without the need to defrost first.
