How to Make PASTA with PUMPKIN Like an Italian
As the crisp autumn air sets in, it’s the perfect time for warm, comforting dishes – and there’s no better star ingredient than pumpkin. While everyone’s talking about pumpkin pie and soup, today I’m sharing an under-rated but equally delicious dish: Pasta with Pumpkin. Not traditional but wonderfully heartwarming.
What makes this dish shine is in the pumpkin prep. Roasting it with garlic and fresh rosemary brings out a rich, caramelized sweetness that pairs beautifully with the earthy herbs. No cream needed here – the pumpkin creates a silky, smooth sauce all on its own, and we use a splash of starchy pasta water to help bind it perfectly to the pasta.
Speaking of pasta, I’ve opted for Pastificio Liguori spaghetti. This 100% Italian durum wheat pasta is slowly dried over 18 hours, giving it the ideal texture to soak up all that creamy pumpkin goodness. Add in a sprinkle of Pecorino Romano for some sharpness and crushed walnuts for extra crunch, and you’ve got a dish that ticks all the boxes for comfort food.
This is a simple but sensational meal that’s perfect for a weeknight dinner, and the best part? It’s good for you, too – packed with nutrients from the pumpkin, and full of flavor.
How to Make PASTA with PUMPKIN Sauce Like an Italian
This Pasta with Pumpkin is so creamy, you’d never believe there’s no cream in it!
Vincenzo’s tips
Use Pasta of Your Choice
For this dish, I opted for thin pasta, but you can use whatever you like – fusilli, penne, fettuccine, or linguine will all work. What’s important, though, it to use good quality dry pasta brand that can hold the sauce properly.
The More, The Merrier
If you’re making 300g of pasta, stick with 500g of pumpkin. I listed 1kg because after baking, you’ll have extra, which you can save for another meal tomorrow or the day after. Perfect for making the most of your time in the kitchen.
Don’t Skip Baking
Baking the pumpkin is essential for getting the best flavor out of the ingredients. The roasting process caramelizes the pumpkin and deepens the flavors, so don’t miss this step.
Pasta Water Is Your Best friend
Don’t worry about adding too much pasta water. The pasta will soak it up and help bind the sauce perfectly. To check the consistency, try the line test: use the back of a wooden spoon to draw a line in the sauce. If the sauce comes back together slowly, it’s just right.
No Meat? No Problem!
This dish is meat-free, but you can add speck, pancetta, or guanciale if you prefer. Asparagus works well too, if you want a veggie option.
The More You Toss, the More You Gloss
Tossing isn’t just a step, it’s what gives your pasta that glossy, creamy, velvety texture. So, keep tossing the pasta in the sauce – the more you toss, the better the sauce clings. You’ll know you’re done when the sauce coats every strand of spaghetti.
How to serve Pasta with Pumpkin
This dish is best served fresh while the pumpkin sauce is at its creamiest. As it cools, the sauce may thicken, so enjoy it right away for the best texture. Twirl the pasta onto a flat plate. Top with a sprinkle of Pecorino and crushed walnuts for added texture.
Pasta with Pumpkin
Print Recipe
Equipment
- knife
- Chopping-board
- Baking Tray
- Baking Paper
- Immersion blender
- wooden spoon
- Mug
- Spoon
- Mallet
- Large-sized pan
- Tongs
- Colander/Sieve
Ingredients
- 1 kg /2.2lbs pumpkin
- 300 g /10.6oz Pastificio Liguori spaghetti
- 2 cloves of garlic, skin removed
- A fresh bunch of rosemary
- 6-7 Tbsp of Pecorino Romano
- 9 pcs Californian walnuts, crushed
- Extra Virgin Olive Oil, EVOO
- Salt & pepper
Instructions
- Slice the pumpkin and remove the skin.
- Line a baking tray with baking paper, then lay the pumpkin slices on the tray.
- Drizzle a generous amount of EVOO over the pumpkin. Strip the rosemary leaves from the sprig and scatter them on top. Then add a sprinkle of salt and freshly ground black pepper.
- Add two garlic cloves to the tray. Roast everything in the oven until the pumpkin is soft, checking after 20 minutes to make sure it’s not burning and turn to roast equally on both sides.
- Once roasted, transfer all the pumpkin, rosemary, and garlic into an immersion blender. Pour in a generous amount of EVOO and blend until creamy. If it’s hard to blend, add more EVOO. Set aside.
- Bring a large pot of water to a boil then add 1 tablespoon of rock salt and allow it to dissolve. Add in the pasta of choice and cook according to the package instructions, stirring occasionally.
- Scoop up a mug full of pasta water (once there is minimal cooking time left) and add some to the blender with the pumpkin cream, sprinkle in pecorino, and blend again. If it’s too thick, add more pasta water.
- Use a spoon to mix further until you get a smooth, creamy consistency.
- In a large pan, heat a bit of EVOO and add a splash of pasta water along with the pumpkin cream. Swirl some more pasta water into the blender to get all the remaining cream, so nothing is wasted, and add it to the pan. Stir, and add more pasta water if the sauce seems too dry.
- Transfer the pasta into the pan and toss to coat the pasta evenly with the sauce. Add pasta water as needed to keep the mixture creamy.
- Turn off the heat and sprinkle in some Pecorino cheese and the crushed walnuts, saving a portion for garnish. Toss to ensure all ingredients are well incorporated.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Got leftover pumpkin? Don’t let it go to waste! Instead, turn it into something delicious with these two recipes:
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