#Spaghetti with Pumpkin Sauce

The pumpkin mania continues…This pasta has the goodness of pumpkin, walnuts, basil & sundried tomatoes. The first time I tried pumpkin in a pasta was in a restaurant called Toscano in Bangalore where they make the most heavenly pumpkin ravioli with a silky sage butter sauce. It’s melt-in- the-mouth perfection! But, to be completely honest, the addition of walnuts to the sauce was a little odd for me although I did end up liking it.(Italian cuisine was synonymous with pizza for many, many years until we started to discover the myriad of pastas, cheese & breads.)
After a lot of procrastinating, I attempted to make ravioli at home after I chanced upon an eggless recipe online and will definitely share it another time. But for now, it’s spaghetti, my other favourite!
I had quite an amount of pumpkin puree lying in my refrigerator after I made my cupcakes and  was wondering how to use it and a craving for pasta( which happens quite often in our home) answered the question.
We enjoyed this on a cold wintry Saturday afternoon and the warmth and subtle sweetness of the pumpkin made it an ideal combination…

1 lb of spaghetti
1 medium sized onion (chopped)
1.5 cups of readymade Pumpkin Puree
1/3 cup of roughly chopped walnuts
1 cup of sun dried tomatoes(soaked in warm water to soften)
8-10 leaves of Basil
Red chilli flakes
Olive oil
Salt to taste METHOD
1. Boil water in a large pot and add salt.
2. Drop the spaghetti and let it cook in medium heat until it’s al dente.
3.Once done, strain it and immediately pour cold water over it to stop the cooking.
4.In a pan add a tsp of olive oil and once it heats up, add the onions. Let caramelise and once it’s transparent, put off the heat. Once it’s cooled to room temperature, blend it with the pumpkin puree and a pinch of salt.
5.Strain the water off the soaked sun dried tomatoes.
6.In the same pan, add a tablespoon of olive oil. Once it’s heated, add sun dried tomatoes, walnuts, the onion-pumpkin puree and a about half a cup of the pasta water.
7. Add the strained spaghetti and mix well with the sauce.
8. Heat for 3- 4 minutes. Garnish with finely chopped basil and red chilli flakes & serve hot. NOTES:
1.The spaghetti that I used took about 12- 14 minutes to become al dente. the cook time varies depending on the brand.
2.Remember to preserve a good amount of the pasta water before straining the pasta. The starch in the water helps thicken the sauce.
3.We happen to love our food spicy and hence the red chilli flakes. it’s completely optional.


Hope you enjoyed this recipe!
In the words of Federico Fellini, “Life is a combination of magic & pasta”.I agree!

3 thoughts on “#Spaghetti with Pumpkin Sauce

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