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.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/pasta-with-pumpkin/
#pasta #pumpkin #vincenzosplate
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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
METHOD:
1. Slice the pumpkin and remove the skin.
2. Line a baking tray with baking paper, then lay the pumpkin slices on the tray.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
Keep reading the recipe via:
https://www.vincenzosplate.com/pasta-with-pumpkin/
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⏱️⏱️TIMECODES⏱️⏱️
0:27 Ingredients for Pasta with Pumpkin
2:09 How to Prepare the Pumpkin for your Pasta
5:58 How to Cook Spaghetti
9:10 How to Cook the Pumpkin Sauce for Pasta
11:02 Combine Pasta with the Pumpkin Sauce
15:14 How to Serve Pasta with Pumpkin
15:55 How to Eat Pasta with Pumpkin
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
32 Comments
This recipe is a proof that simplicity is always the best😍😍😍
I'm going to make this and add guanciale. E ora ci mangia!
Maybe i would add a bit of lemon juice to give it some kick. And maybe a bit of ginger. It goes well with pumpkin, at least with pumpkin soup. 😊
This is interesting. I have never been particularly fond of pumpkin (or squash) simply boiled, mashed and served as is. But with rosemary, pecorino and a touch of garlic…??? This I must try. When I first saw the title of this video it reminded me of the reaction I had when first hearing about a pasta sauce based largely on ASPARAGUS! I tried it and I must admit that it was not my favorite but it was (a) astonishing that it could be done and (b) good, just not my favorite (I certainly wouldn't snub it if served to me!). Same deal when I found that you could make a pasta sauce from red bell peppers and NO tomato EXCEPT that it IS one of my favorites. I imagine that the pumpkin sauce would have a subtle sweetness similar to the red bell pepper sauce and need the pecorino to balance it out. Once you explore Italian cooking, you learn that frugal Italian cooks found a way of using just about anything and making it taste great. Even nettles! (got a few that pop up on my garden every so often… I'll make the little beggars pay when I learn the recipe!).
This reminds me of a Spaghetti dish I did not too long ago that used a mirepoix for the base of what became it's sauce. No pumpkin in mine, but mine looked similar for the final product.
Grazzie, Vincenzo!
This looks amazing!! I’ve been looking for a pumpkin sauce for my homemade gnocchi!!!! But on spaghetti looks delicious. I think i might omit the walnuts though
👌👍😊
Thank you for sharing
Canned pumpkin would also work and make things faster and just as good.
Would this worked with canned pumpkin or even canned pumpkin already made into purée?
I am so excited to try this recipe!
Crazy idea, Vincenzo: make some nice fettuccine with espresso along with the eggs and try this recipe again. I’m off carbs right now but once I’m eating them again I am going to go right for it. I’ve been wanting to have a pumpkin sauce to use with coffee pasta for a long time but could never really figure something out when I tried. Today you have ended my pumpkin pasta drought! Thank you!
Hey Vincenzo I have a question about your recipe.
Can you use any pumpkin or a specific one?
I can only find so little pumpkins selections where I am.
Good recipe but the video should have been half as long.
This is such an easy recipe and you can use the pumpkin from the carved out pumpkins at Halloween 👏
Looks so silky and smooth 😋
Thank you for showing this. Never liked pumpkin so I was apprehensive but the olive oil with with pecarino was an immense flavor changer. Tastes like nostalgia. Also, the pumpkin mixture works pretty good as a dip before you add water. I know because, well, taste taste taste!
An Italian would never use so much garlic and above all he would never blended it, but after having flavored the pumpkin, he would throw it away!
I will make this dish for halloween!
Can we use canned pumpkin?
I made it tonight!🇮🇹
Thanks. I want to learn more because I love pasta. I'm from Argentina and we have a lot of Italian dishes. Of course, there are changes. Not the same pizza or pasta. Have you been here?
If I wasn;t already making dinner, i would run out and buy a pumpkin. Tomorrow. I looks sso good.
Both my daughters, four and five, can't wait for me to make this, they've been asking for it every day since you published the video. Little sparks of happiness appear in their eyes when you show the final dish 😁
Also they both love butternut squash lasagna, so that's close enough
Vince’. Non e per me … scusa
This is absolutely amazing, thank you for sharing this recipe! I roasted the pumpkin slices with the skin on and just lifted the flesh off the skin after roasting. I also added 1/8 tsp nutmeg and roasted the walnuts. (maybe you mentioned using roasted walnuts but I wasn't sure) For us this will be at least 4 and possibly 6 servings – it's quite filling and satisfying.
Please react to Village cooking channel chicken pasta 👈🫡
How do you manage to grind the Pecorino so fine?
I made this today and it was delicious! I followed the recipe exactly as is. Thank you!
Good tip: transfer the pasta water to the blender and run the blender for it to auto-clean itself 🙂
Will work better than a spoon and save time as well
You can open and scoop out the pumpkin and bake whole. Then peel when soft.
Can also use butternut squash
Try pecans instead of walnuts.
Or pistachios.
Hi Vincenzo. Won't the spaghetti become too soft if they sit in the sauce for so long after 8 min of cooking ?