Simple and quick Neapolitan style pasta and pumpkin recipe

Pasta and pumpkin: the right season to consume pumpkin is obviously autumn but now we find it all year round and a dish of pasta and pumpkin, as well as being delicious, also has many properties that are good for our body.

Beneficial properties of pumpkin: The presence of beta-carotene makes pumpkin a precious vegetable to prevent the onset of various diseases thanks to its antioxidant action. In addition, this important precursor of vitamin A is necessary for the correct growth and repair of tissues, protects the mucous membranes of the lungs, throat, nose and mouth, reducing vulnerability to infections, helps to keep the skin smooth and soft, counteracts the effect of pollutants, helps in the formation of bones and teeth and strengthens vision. Recent studies have shown that pumpkin has properties that can also counteract hypertension and diabetes, to which are added undisputed diuretic and sedative effects. Read the factsheets related to these other foods: pasta and lentils, pasta and peas, pasta and chickpeas.

Preparation: 5 minutes Cooking: 50 minutes Execution: easy

Ingredients for 2 people

  • 400 gr. pumpkin
  • 160 gr. of mixed pasta
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • hot pepper, parsley


How to make Pasta and Pumpkin

In a saucepan, put 2 tablespoons of extra virgin olive oil, 1 clove of garlic and half a chilli pepper, sauté and when the garlic has browned, pour the diced pumpkin into the pot.


Cook in the oil over high heat and after a couple of minutes remove the garlic, add a pinch of salt and put the lid on the pan, lower the heat and add a glass of hot water. Cook until the pumpkin is almost undone (if you want to speed up the time after 10 minutes of cooking, chop the pumpkin with a potato masher and cook another 5 minutes).
At this point add 3 ladles of water and bring to a boil (add more if you like it more soupy), pour the pasta into the pot and cook over low heat by putting the lid on, add salt if needed.

Neapolitan-style pasta and pumpkin

In the last few minutes of cooking, add the parsley, serve your pasta and pumpkin and … ENJOY YOUR MEAL!

WINE TO MATCH: A recommended red wine, the Montepulciano d 'Abruzzo Cerasuolo.

VARIANTS: You can add speck instead of hot pepper in the initial stir-fry, or a cheese that spins in the final cooking. For both variants, parsley must not be added.

In this blog for wine pairings I have consulted the site most of the time:

Pasta and pumpkin

Enjoy your meal!


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