Pasta with pumpkin and lots of good flavor

Pasta with pumpkin

Delicious and easy recipe for pasta with pumpkin and lots of good flavor from capers, sage, crunch from pumpkin seeds and walnuts and overall a lovely dish that exudes autumnal coziness at its most delightful.

I love this delicious dish and it is both filling and tastes absolutely wonderful. Baked pumpkin has a deliciously sweet flavor that goes wonderfully with sage. In this dish, the sweetness is perfectly balanced by capers and lemon. It's just a really good combination.

Working time 30 minutes.

Number of people: 4.

Pasta with pumpkin

45 min.

30 min.

4 pers.

while I'm cooking

500 g Hokkaido pumpkin

50 g walnuts, coarsely chopped

25 g pumpkin seeds

3 stalks fresh sage

25 g capers, finely chopped

4 cloves garlic, pressed

50 g Parmesan (or other hard cheese), freshly grated

½ organic lemon, juice and finely grated zest

400 g linguine

25 g butter, for frying

1 tablespoon olive oil, for frying

salt and freshly ground pepper

For serving

Toss the pumpkin cubes in oil, salt and pepper and spread them on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees for 20 minutes until tender and starting to take on some color.

Toast walnuts and pumpkin seeds in a dry pan until the first pumpkin seeds start to pop. Add butter and sage and leave over medium-low heat.

Cook the pasta al dente in lightly salted water. Strain the pasta and save a cup of the cooking water from the pasta for the sauce.

Pour 1 cup of the pasta cooking water into the pan with the pumpkin seeds and walnuts and also add the capers, garlic, parmesan, salt and pepper to the sauce. Season with a little lemon juice and finely grated lemon zest.

Toss the pasta and the baked pumpkin cubes well with the sauce. Arrange on plates and serve with parmesan and a sprinkle of freshly ground pepper, as well as a little salt.