The pumpkin is a gift that autumn has given us and that accompanies us in many dishes, great classics of Italian cuisine: from risotto with pumpkin to tortelli to some desserts.
But the pumpkin with pasta is really convincing: the pasta and pumpkin will conquer your autumn dinners, both in the simplest version with pumpkin, rosemary and grated mature cheese like the one you see in the picture, which in the most imaginative variations: try the spaetlzi for example with the pumpkin and an egg sauce, a pappardelle baked pie, simple half penne with pumpkin and spinach or taste creative combinations such as pasta chestnut flour and the more classic ones, such as pumpkin and leek, pumpkin and sausage, pumpkin and gorgonzola.
And autumn will pass in sweetness.
Pasta and pumpkin the simplest recipe
Cut a beautiful Mantuan pumpkin into slices, cleaning it of its seeds but not the peel. Arrange the slices on a baking sheet covered with lightly oiled parchment paper. Season with garlic, rosemary, salt, pepper and a drizzle of oil. Bake in preheated oven at 200 degrees for about 20 minutes. Check with a fork that the pumpkin is soft.
Remove from the oven and with the help of knife and spoon hollow the pulp of the pumpkin. Separately, cook the pasta and season it directly with the baked pumpkin. The most delicious version? In a pan, make the bacon crisp, sauté the pumpkin and pasta in the pan and serve.
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