Pumpkin Pasta

The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritionally speaking, they're hard to beat, topping the list of superfoods with plenty of protein, fiber, vitamin C, potassium, and beta-carotene. Plus, they're low in calories (just 49 per cup), making them the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.

  • Servings: 4
Pumpkin Pasta

Photography: Raymond Hom

Source: Whole Living, October 2010


  • 1/2 small sugar pumpkin
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 2 tablespoons honey
  • 1/2 pound whole-grain pasta
  • 2 teaspoons minced garlic
  • 2 minced anchovies (optional)
  • 1/2 cup finely chopped toasted walnuts
  • 1/4 cup chopped parsley
  • 1/2 cup finely grated Parmesan cheese


  1. Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.

  2. Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.

  3. While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.

  4. Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.


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