Creamy pumpkin pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 800 g pumpkin, peeled, diced
  • 300 g pasta ( mezze maniche)
  • 1 clove of garlic
  • olive oil, extravirgine
  • chilli pepper
  • parsley
  • parmigiano reggiano cheese (For the Vegan version use Vegan parmigiano *)
  • salt
  1. Heat oil in a large pot over medium-high heat. Add garlic and chilli pepper.
  2. Cut pumpkin into cubes, add to the garlic and chilli pepper, sprinkle with parsley and sautè for 5 minutes.
  3. Remove garlic,add 250 ml water, cover and cook for 20 minutes until pumpkin soft and creamy.Season with salt.
  4. Mash pumpkin with the wooden spoon or with a fork, add 200 ml of water and bring to boil.
  5. Add pasta and cook together with pumpkin stirring often.Add more water if necessary. The pumpkin sauce must be creamy but not watery.
  6. Sprinkle with grated parmigiano and chopped parsley and serve immediately
Recipe by Fugassa & Caffè at