Pumpkin pasta is my must-see on the autumn list. You can find tons of different types of pumpkins in stores at very good prices. Each has a slightly different taste, but they are all delicious!
Pumpkins need only to have their seeds removed. You can put them into the oven and bake them for 20 minutes to get them nice and soft. You can use them to prepare desserts, soups, sauces and purees – the sky is your limit!
In this recipe, the pumpkin should be simmered, not baked, so that it does not lose too much water. I like it when the sauce is not too thick and has a stronger flavor. In addition, pumpkin seeds will elevate the whole dish and something completely simple will turn out to be a restaurant-quality dish.
In the pictures you can see that I added some feta cheese, but you don’t have to do it. Pumpkin pasta tastes great without it (I just can’t say no to cheese sometimes).
PUMPKIN – you can use any kind of pumpkin, but the easiest one to prepare is hokkaido pumpkin. Just remove the seeds and stew it. First, I peeled the skin, but some time later I read that it is not necessary, because the skin itself will soften and is edible.
PUMPKIN SEEDS – seeds in soy sauce are a universal topping that I use for many dishes. They go perfectly with pasta, soups and salads. They give a unique taste and texture to each dish that you prepare.
INGREDIENTS
- 1-1.5 kg of hokkaido pumpkin
- 200g of broccoli
- 1 onion
- 3 cloves of garlic
- a few cherry tomatoes
- 3 tablespoons of pumpkin seeds
- 1 tablespoon of soy sauce
- 500g any pasta
- feta cheese (optional)
- 500ml of water or broth
- salt pepper
PUMPKIN PASTA – PREPARATION
- Cut the pumpkin, remove the seeds and cut into larger cubes. Chop the onion and smash the garlic.
- In a saucepan, fry the onion in oil, add garlic. When it is slightly golden, add the pumpkin and fry for about 5 minutes. Then add water or broth and simmer over low heat. When the pumpkin is soft, set the pan aside and blend everything until smooth.
- In the meantime, cook the broccoli separately with a little salt. Drain and add to the ready sauce.
- Roast the pumpkin seeds in a pan, stirring all the time, so that they do not burn or damage the pan. When they are hot, remove them from the heat and add the soy sauce while stirring vigorously so that the soy sauce evenly coats all the seeds. Transfer to a bowl.
- Cook the pasta and drain it, mix it with the sauce and broccoli, put it on plates, add pumpkin seeds and cherry tomatoes.
