Penne Pasta with Roasted Pumpkin and Spinach

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Penne pasta with pumpkinToday, we're going to make a slightly different pasta preparation instead of making a popular one. I've often used roasted pumpkin in different recipes and got very good results. Blanched or steamed spinach tastes equally good when used in main course preparations. I've used fresh ricotta cheese which can be substituted with your favorite cheese variety. Use a ripe yellow pumpkin to get the best possible results. It's one of the primary ingredients of this recipe so omitting it may not give you the authentic taste of this preparation. Do not refrigerate this pasta as pumpkin may turn it soggy. Instead of penne, you can use whole wheat spaghetti too. Let's make this nutritious and tasty pasta preparation.

Penne pasta with pumpkin
Penne Pasta with Roasted Pumpkin and Spinach

Pumpkin and spinach pasta

Savor this lip smacking and easy-to-make penne pasta recipe which also includes roasted pumpkin and fresh blanched spinach for a divine and irresistible flavor.

Preparation Time: 30 minutes
Cooking time: 45 minutes
Servings: 4

  • 1 packet of penne pasta
  • 300 gm ripe yellow pumpkin (peeled & diced)
  • very small bunch of tender spinach leaves
  • 1/2 cup ricotta cheese
  • 1/2 tsp mixed dried herbs (lightly roasted)
  • 2 garlic cloves paste
  • 1 tsp chili sauce
  • 50 gm tomato puree
  • pinch of fresh ground black pepper
  • pinch of fennel seeds powder
  • 1/2 tsp onion powder
  • 1 tsp finely chopped fresh herbs (local variants)
  • oodles of extra virgin olive oil
  • salt to taste


  1. Arrange diced pumpkin in a baking tray and drizzle olive oil with a pinch of salt.
  2. Roast in a preheated oven at 350 degrees for about 20 minutes.
  3. Crumble or slightly mash the roasted pumpkin pieces with your hands and keep aside.
  4. Blanch spinach leaves in lightly salted hot water.
  5. Tear blanched leaves with your hands and keep aside.
  6. Boil 800 ml of water with a pinch of salt.
  7. Bring down the flame to medium and add pasta.
  8. Stir for about 4 to 5 minutes.
  9. Drain all the water and keep the pasta aside.
  10. Heat 3 to 4 tsp of extra virgin olive oil in a nonstick deep sauce pan.
  11. Add garlic paste and sauté for half a minute.
  12. Add tomato puree and lower the flame.
  13. Stir fry for about a minute.
  14. Add chili sauce and immediately follow it with the addition of boiled pasta.
  15. Toss for half a minute and add crumbled roasted pumpkin.
  16. Season with roasted mixed dried herbs, ground black pepper, fennel seeds powder, onion powder and salt.
  17. Toss and stir fry for a minute and add blanched spinach leaves.
  18. Toss for another half minute and switch off the flame.
  19. Sprinkle fresh chopped herbs on top.
  20. Garnish with crumbled ricotta cheese and serve hot.


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