Pumpkin pasta recipe

There are many versions of this recipe.

Our favorite and the one we are sharing comes from our Italian friends:

• 250 g of diced pumpkin

• 160 g of broken spaghetti

• Parsley

• 1 or 2 dried chillies

• A clove of garlic

• Olive oil

Fry the garlic and chilli over a low heat in a pan with 4 tablespoons of olive oil. Cook for about 3 minutes. Then add the diced pumpkin and parsley. Sauté over medium heat for 2 minutes. Remove the garlic and chilli and add just under a glass of water. Cook over low heat for 20min, until the pumpkin becomes melting - take care to turn occasionally and remember to add more water if necessary (the mixture should not be too compact). When the pumpkin is cooked, add the broken spaghetti and the water so that the spaghetti is just submerged in the water. Cook everything over medium heat. If the water has completely evaporated before cooking the pasta, you can always add some to finalize the cooking.

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A variant of this recipe is to not necessarily cook the pasta directly in the pumpkin sauce, but simply to use it as a condiment for the pasta, which will be classically cooked separately.

You can also use other types of pasta such as farfalle or penne.

We tested this past weekend with penne (picture above) and really licked our chops.

And you, what are you going to cook today?