Pasta with pumpkin and breadcrumbs
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 520
- Carbohydrates g 79
- of which sugars g 5.9
- Protein g 11.9
- Fats g 17.3
- of which saturated fat g 2.53
- Fiber g 3.6
- Sodium mg 377
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Very low
PRESENTATION
Pumpkin pasta with breadcrumbs is a Northern Italian classic that brings a cozy, fall feeling right to your table. The pumpkin pasta recipe stands out with its mix of velvety pumpkin sauce and a crispy topping made from toasted breadcrumbs and pumpkin seeds. Really shows what Italian comfort food can be, especially when the weather gets chilly. Folks in Lombardy and Veneto are known for tossing together simple pastas like this when pumpkins are everywhere in the markets. What makes this version special? It's the way the sweet pumpkin melts down and clings to each piece of pasta. Those breadcrumbs? A crunchy bite that keeps things interesting. And you know what, it’s an easy pumpkin pasta that feels a bit fancier than it actually is. You can pull it together fast whenever you want a taste of autumn. Across Northern Italy, people get super creative with their creamy pumpkin pasta by swapping in local favorites like speck, guanciale, or even some earthy mushrooms. Some even stir in a bit of besciamella with stracchino cheese, or toss in chestnuts and tomino cheese for extra richness. That’s the fun of these autumn pasta dishes—you start with the basics, then riff on it with what you’ve got. The blend of tender pasta, moist pumpkin, and that golden breadcrumb crunch means every forkful is a little different. Goes great as a main course or even as a starter for bigger meals with friends. It's food that feels timeless, yet exciting. Stick to the basic pumpkin pasta with breadcrumbs, or try one of the regional twists. You get a plateful of comfort that’s super super satisfying and has that little extra edge Northern Italian cooks are so proud of. And here's the thing, when you’re enjoying a plate of this pumpkin pasta with breadcrumbs, you’re not just eating a meal; you’re experiencing a slice of Northern Italy. Captures the core of fall with its warm flavors and inviting textures. So, next time you’re in the mood for something comforting, remember that this pasta is more than just a dish—it’s a celebration of seasonal ingredients and Italian creativity.
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- INGREDIENTS
- Rigatoni 11.3 oz (320 g)
- Pumpkin 3 ½ cups (400 g) - (already cleaned)
- Shallot 0.75 oz (20 g)
- Basil 3 leaves
- Extra virgin olive oil 4 tbsp (60 g)
- Pumpkin seeds 1 tsp (15 g)
- Breadcrumbs ⅓ cup (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with pumpkin and breadcrumbs
To prepare the pasta with pumpkin and breadcrumbs, start by cleaning 1 and finely chopping the shallot, which you will set aside 2. Then proceed to clean the pumpkin: remove the skin 3.
Cut it into slices 4 and remove the strings and seeds inside 5. Then cut the slices further into evenly sized cubes to ensure even cooking 6. At this point, heat a pot with plenty of salted water that you will use to boil the pasta.
Take a non-stick pan with a wide bottom in which you will sauté the chopped shallot with 3.5 tablespoons of oil over low heat 7, stirring often to prevent it from burning: it will take about 5 minutes. Once it is golden, add the pumpkin 8 and cook it over low heat, adding hot water (the pasta cooking water will do) if the pumpkin dries out too much during cooking. It will take about 15 minutes over moderate heat to get soft pumpkin cubes that do not fall apart 9. Finally, adjust the seasoning with salt and pepper.
When the water is boiling, add salt and cook the pasta 10; in the meantime, proceed to toast the breadcrumbs. Take a non-stick pan with a wide bottom in which you will pour 2 teaspoons of oil. Heat it and add the breadcrumbs 11, stir and let it brown for a few moments, then also add the pumpkin seeds 12.
Sauté the ingredients for about 1-2 minutes 13 to make them crispier. At this point, the pasta will be al dente: drain it directly into the pan with the pumpkin, saving some pasta cooking water. Toss it with the sauce over moderate heat, adding, if necessary, one or more ladles of reserved hot water to finish cooking. Mix the ingredients well 14 and flavor with some basil leaves that have been washed and carefully rinsed 15. Simply tear them roughly with your hands.
Finally, add the toasted breadcrumbs with the pumpkin seeds 16 and mix the ingredients again to blend the flavors 17. Now your pasta with pumpkin and breadcrumbs is ready to be served and enjoyed 18!