© 2009 Green Kitchen Stories Pumpkin_Pasta

Pumpkin Pasta


This is an Italian recipe that Luise’s relatives always makes this time of the year. The recipe has been kept a secret from her until now. We were excited about trying it. And a little bit disappointed over the result. It didn’t taste as sweet as she remembered it, but we blame it on the pumpkin. We used a large super market pumpkin – a small organic butternut squash would probably work better.
If anyone dares to try this “suppose-to-be-delicious” Pumpkin Pasta, here is the recipe:

Pumpkinpasa_prep_533

Pumpkin Pasta
Serves 4

Olive oil
2 cloves of garlic
1/2 tsp chili
1 tsp oregano
1,2 kg (2,5 pounds) pumpkin
1,5 l water
1/2 lemon (juice)
parsley

500 g pasta (we used an organic gluten free pasta)
parmesan cheese

Heat olive oil in a pot with garlic, chili and oregano. Add pumpkin and stir for a while. Add water little by little. Cook on low heat for 45 min – 60 min. Add the lemon, parsley, salt and pepper and simmer for a couple of minutes. Cook the pasta and mix it with the pumpkin sauce.
It tastes even better if you serve it with chopped parsley and a lot of parmesan cheese!

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6 Comments

  1. Posted 29 May ’11 at 19:12 | #

    I just bought Rice-Pasta and Pumkin. That’s the perfect recipe!

  2. Prue
    Posted 8 Jul ’12 at 09:08 | #

    We just had this for dinner…it was delicious! I changed it up a little. I roasted two small organic butternuts whole in the oven. I used home made fresh pasta. My daughters dinner review was…”this tastes very fancy”
    Thank you for sharing your love for food.

  3. Timothee Stanculescu
    Posted 1 Oct ’13 at 22:55 | #

    I just had this for dinner. I didn’t have chili, so I used a mix of szechuan pepper, chili and ginger. This was definitely one of the best plates of pastas in my entire life !! Absolutely wonderful, I loved it ! My sister will be here next weekend, I’ll just cook that to her. It’s love to eat. Thank you !

  4. Posted 31 Oct ’13 at 08:03 | #

    It tastes even better with a little feta! I much prefer the pumpkin and feta combination (in comparison to the parmesan).

  5. michele
    Posted 7 Jan ’14 at 23:14 | #

    I hate that disappointment when a nostalgic recipe does not live up to your memory… So I have a couple of suggestions that might convince you to try again (although some dishes are just better when someone else makes it!). First, experiment with the type of squash. What goes by “pumpkin” will not be sweet — canned pumpkin is really banana squash (n enormous beast sold only in sections in groceries — a whole one at a farmers’ market would be difficult to get home!). As you mentioned, butternut is sweeter, but you might also try buttercup, kabocha or delicata for a sweet squash. I would also recommend roasting the squash in the oven instead of braising it on the stove — that carmelization is where the sweetness comes out. If you do it on the stove, first saute it just in the oil, letting each side brown before stirring, then add the liquid. But if you do it in the oven you can even roast it ahead of time, then quickly make the condimenti on the stove while the pasta cooks. I would just reheat the squash with the spices, then use the pasta water for liquid, finishing with the lemon and herbs. Yum!

  6. Joakim Rademark
    Posted 9 Jan ’14 at 18:03 | #

    This tasted delicious thanks!

5 Trackbacks

  1. [...] going to switch it up and go savory today. This pasta recipe from Green Kitchen Stories is simple and perfect. Their notes are right…use a small sweet pumpkin or squash and not a [...]

  2. [...] going to switch it up and go savory today. This pasta recipe from Green Kitchen Stories is simple and perfect. Their notes are right…use a small sweet pumpkin or squash and not a [...]

  3. [...] Ragnhild from Vegan Aphrodite (who is super cute might I add) loves to make this pumpkin pasta that she found from Green Kitchen Stories! [...]

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