Halloween Pasta

Photo: Harald Bischoff, www.mad.ag

Here’s another pumpkin recipe to celebrate the season.  We had pumpkin left over from the Lentil Soup with Pumpkin and Fennel that I last posted.  It’s little known that roasted pumpkin (other squash as well) makes for a great pasta sauce.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic finely chopped
  • 400g / 1 lb pumpkin, roughly chopped
  • salt, to taste
  • a few sprigs thyme, leaves snipped (optional)
  • pepper, to taste
  • nutmeg, to taste (optional)
  • a splash of water or white wine
  • 400g dried pasta
  • 2 tbsp butter
  • grated parmesan
  • toasted pecans, walnuts, or pine nuts
  1. heat olive oil and sweat the onion, ~ 10 min.
  2. add garlic, pumpkin, salt, thyme and cover & cook over low heat until disintegrated into a course puree (add water or wine as needed to prevent it from drying out), ~ 35 min. stirring occasionally
  3. once cooked, season with pepper & nutmeg
  4. while the pumpkin is cooking boil water for your choice of pasta (was wonderful with rigatoni tonight) and prepare as directed
  5. when the pasta has finished drain it and return to its pot with butter, stir to melt and coat the pasta
  6. mix in the pumpkin mixture
  7. divide into warmed bowls and top with the parmesan and toasted nuts.