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In addition to the classic pumpkin soup, we always have delicious pasta dishes with pumpkin in autumn. Like this quick and easy pumpkin pasta with zucchini & crispy caramelized onions. Green peas and some chives complete this dish.
Pumpkin Pasta with zucchini & caramelized onions
200 g mezzi rigatoni (pasta)
1/2 Hokkaido pumpkin
1 zucchini
100 ml cream
100-150 ml of hot water
fresh rosemary
1 small white onion
1 clove of garlic
150g frozen green peas
4 allspice grains
Smoked salt
pepper
fresh nutmeg
Orange peel zest
2 tbsp of gin
4 tbsp white wine
1 pinch of cane sugar
3 tbsp olive oil
20-30g cheddar cheese
also
caramelized onions
Cook the pasta in salted water until al dente. Heat the oil in a saucepan and fry the chopped onions and chopped garlic in it. Add the pepper, the ground allspice, the chopped rosemary, the grated nutmeg, the orange zest and the cane sugar and roast briefly. Then deglaze with the gin and white wine. Add the hot water after a while. Then salt carefully, because the cheese contains salt just like the pasta cooking water.
Wash the zucchini and pumpkin thoroughly and transfer them either into small pieces and / or into strips of peeler.
Steam the pumpkin pieces in the sauce until the desired consistency is achieved. Just before the boil ends, stir in the grated cheddar. Then take everything off the heat and, for example, add the fine zucchini strips to the hot sauce. Drain the pasta and mix with the sauce. Now stir in the thawed peas. Arrange on beautiful plates and garnish with separately caramelized onions.
Tips
Tip 1: go with some radicchio salad with orange fillets.
Tip 2: the zucchini can also be cooked longer in cubes.
Tip 3: instead of smoked salt, you can also use sea salt.
Tip 4: whole rigatoni or penne also fit.
Tip 5: Make orange peel zest in the winter season in advance.
Tip 6: you can also use a different cheese. (old Gouda, Parmesan)
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Pumpkin Pasta with zucchini & caramelized onions
Ingredients
- 200 g mezzi rigatoni pasta
- 1/2 Hokkaido pumpkin
- 1 zucchini
- 100 ml cream
- 100-150 ml of hot water
- fresh rosemary
- 1 small white onion
- 1 clove of garlic
- 150 g frozen green peas
- 4 allspice grains
- Smoked salt
- pepper
- fresh nutmeg
- Orange peel zest
- 2 tbsp of gin
- 4 tbsp white wine
- 1 pinch of cane sugar
- 3 tbsp olive oil
- 20-30 g cheddar cheese
- also
- caramelized
Instructions
- Cook the pasta in salted water until al dente.
- Heat the oil in a saucepan and fry the chopped onions and chopped garlic in it. Add the pepper, the ground allspice, the chopped rosemary, the grated nutmeg, the orange zest and the cane sugar and roast briefly. Then deglaze with the gin and white wine.
- Add the hot water after a while. Then salt carefully, because the cheese contains salt just like the pasta cooking water.
- Wash the zucchini and pumpkin thoroughly and transfer them either into small pieces and / or into strips of peeler.
- Steam the pumpkin pieces in the sauce until the desired consistency is achieved.
- Just before the boil ends, stir in the grated cheddar.
- Then take everything off the heat and, for example, add the fine zucchini strips to the hot sauce. Drain the pasta and mix with the sauce.
- Now stir in the thawed peas. Arrange on beautiful plates and garnish with separately fried fried onions.
Notes
Tip 2: the zucchini can also be cooked longer in cubes.
Tip 3: instead of smoked salt, you can also use sea salt.
Tip 4: whole rigatoni or penne also fit.
Tip 5: Make orange peel zest in the winter season in advance.
Tip 6: you can also use a different cheese. (Gouda old, Parmesan)
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