Baked Pumpkin Pasta with Zucchini.
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
956 kcal
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Course
Main Course
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Cuisine
Italian
Baked Pumpkin Pasta with Zucchini.
Description
This recipe starts by roasting pumpkin cubes coated with olive oil, fresh sage, and black pepper until tender and slightly caramelized, which enhances their natural sweetness. Meanwhile, red onions and zucchini are sautéed until softened and then combined with half the roasted pumpkin to simmer with white wine, developing a flavorful vegetable base.
The remaining roasted pumpkin is pureed with cooking cream or milk to create a smooth, creamy sauce that is then mixed with cooked al dente penne pasta and the vegetable mixture. Fresh mozzarella and grated Parmigiano Reggiano cheese are stirred in before placing everything into a buttered baking dish. Breadcrumbs are sprinkled on top to form a crunchy crust once baked at 355°F (180°C).
This dish balances creamy, roasted, and fresh textures, with herbaceous sage and aromatic onion supporting the sweet pumpkin and mild zucchini. It works well as a main course or side dish in autumn and can be stored refrigerated for several days or frozen for longer keeping. The use of pasta with grooves helps the sauce adhere better for each bite.
Vegetarian options are available by choosing suitable vegetarian parmesan substitutes, and pasta varieties with ridges or tubes can be interchanged to customize texture and sauce adherence.
Ingredients
- 12 oz penne pasta
- 17 ½ oz pumpkin or squash, cut into cubes
- 4 zucchini courgettes, cut into small cubes
- 1 red onion peeled and finely chopped
- 4-5 sage chopped, fresh leaves
- 1 glass white wine dry
- 6 ¾ fl oz cooking cream or 5 fl oz (150ml) milk
- 4 ½ oz fresh mozzarella cut into small pieces
- 1 oz breadcrumbs
- 4-5 tablespoons extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste
- 3 ½ oz parmigiano reggiano grated
- butter to grease oven dish
Instructions
- Preheat the oven to 355°F (180°C).
- Spread pumpkin cubes on an oven tray. Drizzle with extra virgin olive oil, sprinkle with pepper and sage, and toss on the tray until the pumpkin is well coated. Place the tray in the oven and bake the pumpkin for 20-25 minutes.
- While the pumpkin is baking, heat some extra virgin olive oil over medium heat in a skillet and sauté the onions until they soften. This should take around 4-5 minutes. Add the zucchini, season with salt and pepper, and continue cooking until they become tender, about 7-8 minutes.
- Once the pumpkin is baked, mix half of it with the zucchini and onions in the skillet. Add the white wine and simmer for an additional 10 minutes.
- Using a blender, puree the remaining half of the roasted pumpkin with the cream or milk until you achieve a smooth sauce consistency.
- While the vegetables cook, bring a large pot of water to boil. Once boiling, salt the water and then add the pasta and cook to al dente according to the packet's instructions. Before draining, set aside a cup of the pasta water, then drain and return the pasta to the pot.
- Pour the pumpkin sauce over the drained pasta, stirring to combine. Mix well and, if needed, adjust the sauce consistency with the reserved pasta water.
- Grease an oven dish with butter. Cover the bottom of the dish with a layer of pasta with pumpkin cream. Add a portion of the skillet-cooked vegetables. Dot with mozzarella pieces and sprinkle some grated cheese over. Continue layering in this manner then finish with a breadcrumb sprinkle on top.
- Bake in a preheated oven at 355°F (180°C) until the top becomes golden and crispy, roughly 15-20 minutes. Once done, allow it to rest for about 5 minutes before diving in.
Notes
- Use vegetarian parmesan if you want a fully vegetarian dish, as traditional versions contain animal rennet.
- Pasta tubes with grooves or ridges, such as penne rigate or mezze maniche, help the sauce stick better.
- Reserve some pasta water before draining to adjust the sauce consistency if needed.
- Allow roasted pumpkin to cool slightly before pureeing with cream to prevent curdling.
- The sauce should be slightly thinner before baking as it thickens during cooking.
- Store leftovers refrigerated for up to 3-4 days or freeze in portions for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 956 kcal
% Daily Value*
| Calories | 956kcal | 48% |
| Carbohydrates | 90g | 30% |
| Protein | 33g | 66% |
| Fat | 48g | 74% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 99mg | 33% |
| Sodium | 689mg | 29% |
| Potassium | 1314mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 12100IU | 242% |
| Vitamin C | 49mg | 54% |
| Calcium | 588mg | 59% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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