Hey there!
If you have been following me for a while you would know that I love pasta. I mean I really LOVE it! I just love Italian food in general and sometimes all I want for dinner is a simple pasta dish obviously fancied up a tad by my cooking skills. As we all know I am not one who enjoys boring meals. I need some excitement!
As we are slowly but surely approaching the colder months here in Switzerland pumpkins are finally coming back into season. Pumpkin, that is actually another thing I love next to pasta and a heap of other yummy things. The other day I spotted a pumpkin in our kitchen that my mum must’ve bought during her last trip to the grocery store. So if there’s a pumpkin sitting around in my kitchen I just have to prepare it.
Because I was feeling like some good old pasta and we had a pumpkin that was totally screaming for finally being cooked into something delicious I decided to create this delicious pumpkin pasta.
I kept the sauce pretty simple. I just roasted some pumpkin with lots of sage, rosemary and some olive oil, which I later on combined with some garlic, onion and Marsala, the one alcohol that just makes every sauce taste a hundred times more delicious.
To give this dish some crunch I also came up with a delicious sage and rosemary maple walnut crumble that just completed this dish to complete deliciousness!
Anyways check out the recipe so you can get started yourself!
- 650g of pumpkin
- a few sage leaves
- a few sprigs of rosemary
- 150ml Marsala
- 25 g walnuts
- olive oil
- salt
- sea salt
- 200-250g pasta
- 1onion
- 1 clove of garlic
- 1tbs maple syrup
- Preheat your oven to 180°C and cut your pumpkin into bite sized chunks.
- Finely chop up two sage leaves and add the pumpkin chunks, the chopped sage leaves some rosemary (I used 1 sprig) and one tablespoon of olive oil as well as some salt into a bowl and marinate the pumpkin.
- Now transfer your pumpkin onto a lined baking sheet and bake for 40 minutes until soft and tender.
- While your pumpkin is baking chop up the walnuts and another few of the sage leaves.
- Add the walnuts, chopped sage, some more rosemary and approximately ½ tsp of sea salt into a bowl and pour in the maple syrup. Mix well so all the ingredients are evenly covered.
- Finely chop up the onion and the garlic and put aside for later.
- Approximately 5 minutes before you take the pumpkin out of the oven heat up some olive oil in a pan and add the garlic and onion. Fry over medium heat until the onion has become translucent.
- By now the pumpkin chunks should be done and you can take them out of the oven so not turn off the oven as we are going to use it again straight away fort he walnut crumble.
- Add the pumpkin to the onion and garlic, pour in the Marsala and salt to taste. Cover the mixture with a lid for 15 minutes and leave it over low heat.
- While your sauce is coming together put your walnut mixture into the oven and bake fort en minutes.
- After ten minutes take it out oft he oven and put it aside to cool down and harden so you can crumble it over the pasta later on.
- Boil your pasta.
- When your pasta is al dente transfer it to the sauce and mix it up well.
- Your pasta is done now just sprinkle the walnut crunch on top and then enjoy.
Voila dinner’s finished. I know it takes a while to prepare this dish as you have to wait for the pumpkin to roast but I mean you can even prepare the pumpkin one day in advance or you use leftover roasted pumpkin from when you last roasted some veggies. This way this dish can literally be prepared in a 30 minutes tops which is so perfect for a weeknight when you’re tired and you just want to eat something super delicious to brighten up a hard day at work.
Have a great day!
Bisous
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