Simple recipe that's perfect for fall: this is how you make delicious pumpkin pasta
Created: 10/12/2022, 6:30 p.m
By: Janine Napirca
Autumn is pumpkin time: Ring in the pumpkin season with a delicious pumpkin pasta.
The recipe is easy to cook and quick.
For many people, autumn with its golden October is the most beautiful time of the year.
When the first leaves fall from the trees in September and the paths are bathed in a wonderful play of colors from the most creative shades of yellow and red, the time for the pumpkins has come.
Especially if you pay attention to a sustainable, regional type of diet and sometimes feel like giving up meat and you are more in the mood for a vegetarian or even vegan recipe, dishes with pumpkin are ideal for this.
For easy pumpkin pasta, use the pumpkin variety of your choice.
Hokkaido or butternut squash are particularly good.
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If you store the pumpkins correctly, you can enjoy the autumn vegetables for a particularly long time and you can use them for numerous recipes, such as hot pumpkin soups for particularly cold autumn days, various types of stuffed pumpkin, delicious pumpkin tarte flambée or unusual pumpkin rolls breakfast or dinner.
Or would you prefer a quick orzo salad with pumpkin or pumpkin risotto?
In the following, you can read how to prepare delicious pumpkin pasta according to a recipe by the Polish chef Marta Dymek, which was published in the cookbook
Accidentally Vegan
by
Smarticular
.
Ingredients you need for easy, delicious pumpkin pasta
400 grams of pasta
700 g pumpkin (e.g. Hokkaido or Butternut)
2 large tomatoes
1 pepper
4 cloves of garlic
2 tbsp olive oil
1 tsp kitchen herbs
Optionally, you can season the pumpkin pasta with a chili pepper and season with salt, pepper and paprika powder.
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Preparation: Cooking pumpkin pasta is so easy
Quarter the squash, halve and deseed the peppers and place on a baking sheet with the tomatoes and unpeeled garlic.
Drizzle the ingredients with olive oil and bake them in a preheated oven at 180 degrees Celsius fan (200 degrees Celsius top/bottom heat) until the vegetables are soft.
That takes about half an hour.
While you are waiting for the vegetables in the oven, you can already cook the pasta.
Which variety you choose is entirely up to you.
Remove the seeds from the squash, but do not discard them.
Pumpkin varieties whose skin you cannot eat should be rid of them.
Roughly chop the pumpkin flesh.
Remove the peel from the garlic cloves and using a blender or hand blender, blend the squash, tomatoes, peppers and garlic into a creamy sauce.
Season the pumpkin sauce with the spices, i.e. herbs, salt, pepper and, if necessary, chili, and then briefly bring it to the boil in a saucepan on the stove.
Strain the noodles once they are cooked al dente and serve with the pumpkin sauce.
If you like, you can refine the pumpkin pasta recipe with Parmesan.
The pumpkin seeds that you saved also taste wonderful roasted as a topping for the delicious, simple pumpkin pasta and for dessert you might feast on pumpkin cheesecake?
