Pasta with Pumpkin and Pistachios
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We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
Ingredients:
- 1/2 onion, chopped fine
- 1/2 red bell pepper, chopped fine
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 vegetable bouillon cube
- 1 teaspoon ground nutmeg
- dash of red pepper flakes
- 1/2 cup water
- 3-5 fresh sage leaves (optional)
- 1/2 lb. penne, fusilli or other pasta
- 3 TBS. minced fresh parsley leaves as optional garish
- 1/3 cup finely chopped pistachios
Directions:
- Saute the onion and red pepper in a small frying pan.
- When the onion becomes soft and glassy, add the garlic and lightly saute it also.
- Place the pureed pumpkin in a pot and add the sauteed vegetables.
- Add the vegetable bouillon, red pepper flakes, nutmeg and water.
- Optionally add the sage leaves if desired.
- Cook the mixture until it is warmed.
- Puree he mixture once again to form a smooth consistency.
- Season to taste with additional salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to boil.
- Add the pasta and cook until it is al dente.
- When the pasta is ready, drain and return to the pot.
- Mix 1/2 the pumpkin mixture into the pasta and stir to evilly coat the pasta.
- Serve the pasta garnished with pistachio nuts and optionally minced parsley leaves.
- Serve the other 1/2 of the sauce in a “gravy boat” for people to add on top of their serving.
- Optionally if you would like a creamier flavor you can add soy cream.
Notes:
Butternut squash can also be used for this recipe. Our favorite pumpkin is known as the red kuri, uchi kuri, or hokkaido. It grows to a medium small size which is good for a family of four. The pumpkins store very well over the winter months as well. As we were using a fresh pumpkin for the recipe, we had enough to steam some pumpkin pieces to add t the sauce to make it a bit chunkier.
Adapted from http://www.recipezaar.com/Penne-With-Pumpkin-Sauce-100336
This entry was posted on Friday, March 12th, 2010 at 5:21 pm and is filed under Main Dishes, Pasta, Pistachio, Pumpkin. You can follow any responses to this entry through the RSS 2.0 feed.
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This looks WONDERFUL!
Hi Renai,
Thank you for your comment. It really was wonderful. I did add a lot o spices and herbs to a recipe that I ad and came up with what is posted on the site now. We really enjoyed it and will be having it again often. We still have 4 nice pumpkins to eat up before the next growing season starts. I have seen other nuts added to pumpkin- mainly pine nuts- but thought that the pistachios would add a nice bit of color, as well as tasting great. Hope you try the recipe and enjoy.
Pumpkin and pistachio…what an amazing combination! There’s so much pumpkin in South America. It’s a popular addition to soups but I hadn’t thought of combining it with pasta. Thanks for the great idea
Hi Jill,
Thank you for your comment. I was surprised too. I had sen the combination, but had not tried it but it turned out to be really tasty. We enjoy pumpkin, and grow them ourselves. We eat pumpkin a soups, salads, main meals and desserts. I have even heard of a pumpkin martini, but that doesn’t sound so appetizing. We’re soon moving into spring and I’m beginning to make plans for our upcoming garden and will do a new kind of pumpkin as well as our favorite uchi kuri pumpkin. I hope you try this easy recipe and enjoy.
I didn’t have pistachios on hand, but this was really a great dish that we just had for lunch. I did add about 2 tbls of red wine vinegar so it had a more tangy taste as I like with tomato based sauce. And of course, I used my favorite farfelli (the king of pasta!) Next time with pistachios or pine nuts! thanks for a great recipe. I want to try making a vegan lasagna using the same pumpkin pureé.
Hi Shafik,
Thank you for your comment.
I’m so glad you tried and liked the recipe. We were quite pleased with it and happy to share it with people. It would be tasty with any nut actually, it’s just that the color of the pistachios was so nice. That’s a really good idea to do as a lasagna. I will give that a try as well, it sounds really yummy..has my tummy growling already.
Wow that looks good, I’ve never thought of using pumpkin for a pasta sauce. Thanks for posting, it’s a great recipe!
Hi Patty,
Thank you for your comment. I had not thought of it before either, but had seen a lot of recipes adapted some and came up with this.We really enjoyed it and will be having it more often. I hope you give it a try and enjoy.