I love Autumn, some friends say that maybe it is because I was born in October, I don’t know but what I know is that I love to enjoy those beautiful days when the sun is shining, the sky is blue, it is not hot, it is not cold but just warm, and you can walk freely and happily enjoying everything around.
And then I love Autumn’s fruit and vegetables: pumpkin is one of my favourites, so tasty and versatile.
Today I bought buckwheat pasta from an Italian brand that I like very much: Felicia Bio. I think that the strong taste of the buckwheat will marry beautifully with the sweet of the pumpkin.
Lest’s start by cleaning the pumpkin, remove the skin and cutting it in small cubes.
Take a large pan, put it over low heat, add 5 table spoons of extra virgin olive oil and one clove of garlic cut in two pieces.
When the garlic turns golden, add the pumpkin and turn the heat on medium-high. Add a good pinch of salt. Stir gently. The pumpkin is tender and it will take little time to cook. I know when it is ready when I can insert a fork in it. Once ready, turn the heat off and put the pan aside.
To cook the pasta, take a large pot, add water and put it on medium heat. When the water is boiling add the pasta and then a pinch of salt.
As a personal advice, don’t trust the minutes written on the package, it is very rare that they correspond to how you like the pasta (al dente or not). I suggest you do it as I do, start tasting it after the first 3/4 minutes… it helps :-).
Once the pasta is ready, drain the water out and put it in the pan along with the pumpkin. Put the pan back on a medium-high heat for a couple minutes. Stir gently.
Then turn the heat off, add the chopped parsley and grate as much cheese as you like it. When I make a pasta like this, I like to indulge myself 🙂
Recipe for 2 :
– 200 gr of gluten free pasta
– 500 gr pumpkin
– 5 tablespoons of extra virgin olive oil
– 1 clove of garlic
– half ripe French sheep cheese or Italian caciotta