Pumpkin pasta 21 October, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Pumpkin pasta is the perfect dish for the cold season. When it starts to get uncomfortable outside, we all need comfort food from time to time. For me, a delicious pasta dish with pumpkin and dried tomatoes is at the top of the list. My recipe for pumpkin pasta is not only incredibly tasty, but also super easy and is on the table in about 25 minutes. I love autumn. When the leaves change colour on the trees and the world is wrapped in a golden light in the very early evening, the earth seems to turn more slowly and calmness sets in to our hectic daily lives. When you return to your warm flat after a long walk and have made yourself comfortable on the sofa with a warming stew or pasta dish, the world seems to have become a little bit better. At least for that moment 😉 My recipe for pumpkin pasta is ideal for this. It’s warming, super aromatic and makes you almost forget the hectic and restlessness of everyday life. What ingredients do I need for pumpkin pasta? The hero for this great dish is without a doubt the pumpkin. I prefer to use Hokkaido pumpkin. It is wonderfully easy to use because it does not need to be peeled. The skin becomes soft during cooking and can therefore be eaten without any problems. But the dried tomatoes also add a lot of aroma and flavour to the dish. I use dried tomatoes preserved in oil, which you can buy in jars in any well-stocked supermarket. Otherwise, all you need is some feta, onion, garlic, parsley, tomato paste and olive oil. You can also easily veganise the dish by using a vegan substitute instead of feta. Pumpkin pasta – How is it made? You can find the list of ingredients and all the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Cut the pumpkin in half and cut into cubes First wash the pumpkin with hot water. Then cut the pumpkin in half and remove the fibre and seeds with a spoon. Now cut the pumpkin first into wedges and then into bite-sized cubes. Hints: To cut the squash into wedges, place the halved pumpkin with the cut side down and use a bread knife or a large knife with a serrated blade. Sometimes Hokkaido pumpkins have small growths. You can remove these with a peeler or knife if you don’t like the look. But you can also eat them without hesitation. Cut the other ingredients into small pieces Separate the leaves from the stalks of the parsley. Then cut the stalks into fine rings and chop the leaves separately. Peel the onion and cut it into fine cubes. Now peel and finely chop the garlic and cut the dried tomatoes into small pieces. Fry the ingredients and put the pasta on Put 1 tbsp olive oil in a non-stick pan and fry the onion and parsley stalks over medium heat until the onion has become translucent. Then add the garlic and fry for a while. Be careful not to brown the garlic too darkly, otherwise it will become bitter. Then add the tomato paste and the dried tomatoes and fry for a while. Remove all the ingredients from the pan and briefly wipe clean with a kitchen towel. Now is the ideal time to put on the pasta. To do this, cook the spaghetti in a large enough pot in salted water according to the instructions on the packaging until al dente. Once the pasta is in the water, fry the pumpkin with 1 tbsp olive oil over a medium heat for about 5 minutes or until it is firm to the bite. Combine all the ingredients and mix well After the pumpkin has been fried until firm to the bite, you can add the onion, garlic, parsley and tomato mixture to the pumpkin in the pan and mix well. By now the pasta should be ready. Drain the pasta, reserving 1 ladle of the pasta water. Add the pasta to the pan with the pasta water and mix everything well. Season to taste with salt and pepper. Serve the pasta Put the pasta on plates or in bowls and add crumbled feta and the chopped parsley leaves on top. Enjoy 🙂 I wish you a lot of fun while cooking. I would be happy if you share this recipe on facebook. Did the post made you want some more? Then maybe one of the following recipes will be the right one for you: Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Pasta with pumpkin Print preview Prep time: 25 minutes Serving: 2 servings ½ Hokkaido pumpkin, about 17.5 oz / 500 g 1.75 oz / 50 g sun dried tomatoes in oil 8.8 oz / 250 g spaghetti 1 red onion 2 gloves of garlic 2 tbsp tomato paste 1.15 oz / 30 g feta cheese or vegan substitute 15 parsley stalks, about 0.15 oz / 5 g 2 tbsp olive oil, extra vergin salt pepper Instructions Wash the pumpkin, cut in half and remove the fibres and seeds with a spoon. First cut the pumpkin into wedges and then into bite-sized pieces.Separate the leaves from the stalks of the parsley. Cut the stalks into fine rings and finely chop the leaves. Peel the onion and garlic. Dice the onion and finely chop the garlic. Cut the dried tomatoes into small pieces.Put 1 tbsp olive oil in a non-stick pan. Fry the onion and parsley stalks over medium heat until the onion has become translucent. Add the garlic and fry a little. Put the tomato paste and the dried tomatoes in and fry them a little.Remove all the ingredients from the pan and clean out the pan. Put the spaghetti in a suitably large pot with salted water and cook until al dente, following the instructions on the packaging. Fry the pumpkin over a medium heat for approx. 5 minutes or until it is firm to the bite.Add the onion, garlic, parsley and tomato mixture to the pumpkin in the pan and mix well. Drain the pasta and save a ladle of pasta water. Add the pasta and pasta water to the pan and mix well. Season to taste with salt and pepper.Serve the pasta in portions and add crumbled feta and chopped parsley leaves on top. Enjoy the pumpkin pasta. Hacks and hintsTo cut the squash into wedges, place the halved pumpkin with the cut side down and use a bread knife or a large knife with a serrated blade. Sometimes Hokkaido pumpkins have small growths. You can remove these with a peeler or knife if you don't like the look. But you can also eat them without hesitation. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
