Pasta with Pumpkin and Pistachios
We really enjoyed this colorful recipe. Pumpkin puree makes a really nice pasta sauce and the nuts added a nice crunch.
Serving Size: 2
- 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
- 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.
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.