Pumpkin, Walnut, and Zucchini Pasta

"Great holiday pasta! Works with any fuller pasta, including stuffed sorts such as ravioli. I use whole-wheat because I'll use any excuse to do the healthy option when the sauce is flavourful enough to hide the difference. But of course, there's always the regular pasta for the pickier eaters! I did it with a sausage tortellini once and it was fantastic! You can also add some prosciutto or sweet italian sausage bits!"
 
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Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
  • Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
  • Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
  • Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.

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Reviews

  1. This recipe sounded so delicious, but I was left a little disappointed. I followed it exactly, except I used dried parsley instead of fresh parsley. I would have liked a little more flavor from this dish.
     
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Tweaks

  1. This recipe sounded so delicious, but I was left a little disappointed. I followed it exactly, except I used dried parsley instead of fresh parsley. I would have liked a little more flavor from this dish.
     

RECIPE SUBMITTED BY

<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.&nbsp; We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.&nbsp;</p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts.&nbsp; The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook.&nbsp; When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.&nbsp; So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.&nbsp; And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!&nbsp;</p> <p>But we do love to indulge!&nbsp; And love entertaining family and friends to sample new creations or enjoy some our famous concontions.&nbsp;</p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.&nbsp; Just for fun and some interested friends.&nbsp; I'll create a recipe list when I have made more progress.</p>
 
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