Pumpkin Walnut and Zucchini Pasta
Indulge in the comforting, autumn-inspired flavors of Pumpkin Walnut and Zucchini Pasta, a quick and wholesome dish that's perfect for cozy weeknight dinners or special occasions. Featuring tender pasta coated in a creamy pumpkin puree sauce, this recipe combines the earthy crunch of toasted walnuts with the freshness of lightly sautéed zucchini. A splash of heavy cream and a hint of garlic elevate the sauce, while grated Parmesan and parsley add the perfect finishing touches. Ready in just 35 minutes, this vibrant dish is not only packed with flavor but also brimming with nutrients. Whether you're a fan of fall flavors or simply looking for a unique pasta recipe, this is a delicious way to embrace seasonal ingredients like pumpkin and zucchini.
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Recipe Information
Ingredients
- 300 grams pasta of your choice (penne, fusilli, or spaghetti)
- 1 cup pumpkin puree
- 1 medium zucchini
- 1 cup walnuts
- 2 tablespoons olive oil
- 2 cloves garlic
- 0.5 cup vegetable stock
- 0.25 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Boil a pot of salted water and cook the pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining.
While the pasta is cooking, prepare the zucchini. Wash it thoroughly and slice it into thin rounds or half-moons.
Chop the walnuts into smaller pieces if they’re large, and toast them in a dry pan over medium heat for 2-3 minutes, stirring frequently. Remove and set aside.
In a large skillet, heat olive oil over medium heat. Mince the garlic and sauté it in the oil until fragrant, about 1 minute.
Add the zucchini slices to the skillet and cook for 4-5 minutes until tender but still slightly crisp.
Reduce the heat to low, then stir in the pumpkin puree and vegetable stock. Mix until smooth and heated through.
Add heavy cream, salt, and black pepper to the skillet. Stir to combine, and let the mixture simmer for another 2-3 minutes.
Add the cooked pasta to the skillet and toss it thoroughly with the pumpkin sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Stir in the toasted walnuts and half of the grated Parmesan cheese.
Remove the skillet from heat and garnish with fresh parsley and the remaining Parmesan cheese.
Serve warm with extra walnuts and parsley on top, if desired. Enjoy!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 61.7 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 153.0 g | 56% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 29.8 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
