Creamy and quick pumpkin pasta

Pumpkin Pastina is a warm and wholesome autumnal first course that I make with just a few ingredients: creamed pumpkin, risoni, extra virgin olive oil, and parmesan cheese, which, when cooked together, become a creamy, comforting, and flavorful soup. Trust me, it's a real treat on cold days, perfect for kids and adults alike, and can be customized to your liking!

I was little, and with the arrival of the first autumn days, those large slices of pumpkin wrapped in market paper would appear in the house. I knew my mom would make pumpkin pasta. She'd start by cutting it into small pieces, then let it cook slowly in a pan with sprigs of rosemary, and when it was soft, she'd blend it. Finally, the moment I'd been waiting for arrived: she'd pour the pasta directly into the pumpkin, without cooking it separately. As it cooked, the starch would mix with the cream, and everything would become naturally velvety. Off the heat, she'd stir in Parmesan cheese and a drizzle of olive oil. I liked it nice and thick, so much so that the spoon almost had to stand upright on the plate! When Ginevra was born, I started making it for her too, first.

Without flavorings during weaning and then, as she grew older, just like I had always eaten it. And even today, at 17, it remains one of her favorite dishes, as well as Andrea's and mine. One of those simple preparations that have accompanied my family over time and that, with every spoonful, takes me back to the autumn evenings of my childhood. Over the years, of course, I continued to prepare it for my daughter, just as they had done for me. And after many trials, I realized that just a few tricks can make a difference:

Choose the right pumpkin, measure out the water carefully, and add the pasta at the right time, so the result is neither too runny nor too dry. Today I'm sharing this recipe with you.

Recipe for the heart of pasta with pumpkin, very easy and.

Quick, along with all the little tricks: from choosing the pumpkin, to the right amount of water, to the exact moment to add the pasta, to achieve a consistency that's neither too runny nor dry, but creamy enough to melt with every bite. Of course, you can enrich and customize it in many variations, depending on your tastes. Perfect for both

Creamy pumpkin soup with croutons and the timeless.

Pumpkin risotto. Believe me, it's a great option when you're looking for a nutritious and delicious first course for kids.

How to make pasta with pumpkin

First of all, peel the pumpkin. If you are already using the unpeeled one, calculate 600 g of pulp.

Then cut it into pieces.

Place the peeled garlic in a pan with 2 tablespoons of oil and fry for 1 minute, turning once so that it is golden on both sides.

Then add the pumpkin pieces and two whole rosemary sprigs. Sauté for 1 minute, stirring constantly over medium heat. The pumpkin should absorb the flavor.

Then add 1 – 2 glasses of water until the pumpkin is completely covered, close the lid and leave to cook with the lid on for 15 minutes.

Remember that the cooking time depends on the size of the cubes and the type of pumpkin you choose. After the indicated time, check under the tines of a fork to see if the pumpkin is soft.

If it is soft, remove the garlic and rosemary branches and blend the mixture into a smooth and velvety cream:

At this point, you should have a soft and fairly loose mixture. Place it on the stove with 1 cup of water, bring to a boil, then add the pasta to the pumpkin cream and cook over low heat for the time indicated on the pasta package, about 8–10 minutes.

Remember to: stir constantly, so that it doesn't stick, keep the heat low and add a little hot water if necessary.

Once cooked, add salt, taste, and check the creaminess. If it's too dry, add a few more tablespoons of boiling water.

Finally, with the heat off, add the parmesan and the last tablespoon of oil, stir quickly and serve hot on plates.

Here is your Pastina with pumpkin ready.

Tips and Variations

For this recipe, you can use your favorite squash variety: yellow, green, violin, or butternut. My favorites are the Delica and Mantovana varieties, because they're more flavorful and less watery, so I recommend them.

If you're making a pumpkin and cheese pasta, I recommend using only 2 tablespoons of Parmesan cheese and 2 to 4 other brands of cheese. Stir well, off the heat. Alternatively, you can make a pumpkin and Philadelphia or Robiola pasta using two tablespoons of Parmesan cheese and 80 grams of Philadelphia. For a more intense flavor, use the same amount of Gorgonzola. For a lighter version, use the same amount of ricotta.

If you want to make a pumpkin and potato pasta, I recommend 350g pumpkin and 250g potatoes. Follow the same procedure and cooking method.

If you'd like to add a touch of fiber to your dish, I recommend pasta with pumpkin and chickpeas. In this case, 400g pumpkin, 200g boiled chickpeas, added immediately with the pumpkin, sauté first, then blend and follow the same procedure.