Pasta with pumpkin and pine nuts, here is the (vegan) recipe for a tasty seasonal first course, low in calories, rich in vitamins, but also very simple and quick to prepare.
Pumpkin cooked in extra virgin olive oil acquires a characteristic flavor that goes perfectly with toasted pine nuts and if you love spicy flavours, we also recommend adding fresh chilli pepper to the ingredients.
Ingredients
How to prepare pasta with pumpkin and pine nuts: procedure
The secret of this pasta is in the simplicity of the ingredients: the pumpkin, cut into thin pieces and browned in extra virgin olive oil with a clove of garlic, becomes soft and tasty, while the toasted pine nuts add a crunchy note. For those who love stronger flavours, a pinch of fresh chilli pepper is enough. A recipe within everyone’s reach, also ideal for those who follow a vegan diet.
How to replace pine nuts in pasta with pumpkin
If you don’t have pine nuts at home or are looking for a cheaper alternative, you can replace them with walnuts, almonds or hazelnuts, preferably chopped coarsely and lightly toasted in a pan to enhance their flavour. Pumpkin seeds are also an excellent solution: they add a pleasant crunchy note and pair perfectly with the sweetness of the pumpkin. For a more delicate result you can use flaked almonds, while walnuts give the dish a more intense and slightly bitter flavour. In all cases, add them to the pasta only at the end of cooking, so as to maintain their crunchiness.
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