How to Make PASTA with PUMPKIN Sauce Like an Italian

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-...

#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-...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta with Pumpkin
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!).