Pumpkin is something you would mainly associate with soup, pie and Halloween. However, you don’t see many pumpkin pasta dishes on menu. I first made this dish in Colombia where pumpkin was on special at the time in the supermarket and I didn’t feel like spending too much time preparing in the kitchen. The idea of pumpkin pasta came up because as a backpacker favourite, we had plenty left in the pantry. Since then I’ve made this dish a few other times, particular in colder climates where you need some added heartiness.
Yes, if you want to save more time then you can just add a packet or jar of pre made stir in sauce but these taste like nothing of real tomatoes, and this recipe is super easy to make. You can boost the meat content if you are missing your meat by adding chopped up and fried chorizo or salami.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 500g of pumpkin. Peeled and grated or finely chopped
- 1 x onion finely chopped
- A small bunch of woody herbs such as rosemary, oregano or thyme. As a substitute you can a table spoon of the dried version
- 250m of water
- Cooking oil
- 2 x table spoons of chopped parsley
- 2 x tablespoons of parmesan cheese
- 300g of spaghetti or pasta
- Salt and pepper
- Put a pot of water on the bail to cook the pasta.
- While you’re waiting for the water to boil, sauté the onions in the oil along with the herbs until slightly brown and add the pumpkin mixture until very soft.
- Add water and cover for a further 10min, then remove the lid to allow the water to reduce.
- Boil the pasta until al dente
- When water has been reduced to 1/3 of original amounts, and parmesan cheese to thicken. The pumpkin mixture should be close to a course puree by now.
- Add the pasta to the pumpkin sauce and season with the salt and pepper.
- If the sauce requires more liquid, the water used to boil the pasta can be added.
- Garnish with parsley.
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This food section of JimmyEatsWorld is dedicated to those want to be creative with their meals without breaking the bank. Those who want to get the most out of the limited ingredients available when on the road, on a budget or faced with a limited choice such as being gluten free.
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