07 April 2010

Pumpkin’ lovin’

Training: Ride 15km

It was so nice to get out for a quick ride after work this evening. I really had forgotten how much I love riding – and need to get out and do it more often (particularly while we have some daylight left in the evening and definitely before the Canberra winter hits!)

I was excited this evening when I picked pumpkin out of the Mystery Box as my inspiration for dinner.


Pumpkin would have to be one of my all time favourite vegetables, and I particularly love its versatility.


Normally I would roast pumpkin to have on the side of a meat dish, or stir it through a risotto, but I wanted to try something a little new this evening.

I knew I had half a packet of rice pasta in the cupboard that needed to be used, so a pumpkin pasta immediately sprung to mind.


While the pasta was cooking, I peeled and chopped the pumpkin into small pieces, drizzled over a little olive oil, then roasted them in the oven for around 20 minutes.

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After roasting the pumpkin, and cooking the pasta, I sautéed a red chilli, mushrooms, garlic and some rosemary. I would normally use sage in a dish like this but the rosemary was all I had!

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Then I simply threw the pasta and pumpkin into the pan, with a good amount of grated parmesan, and cooked the mixture until the parmesan had melted and heated through.



The result? An easy yet tasty weeknight pasta dish.

pumpkin and mushrrom pasta

The sweetness of the pumpkin worked quite well with the cheese, and the mushrooms added a nice ‘meaty’ texture to the dish.

   Pumpkin and mushrrom pasta 

Pumpkin and mushroom pasta (serves 2)


  • 330g peeled and chopped pumpkin
  • 3 large flat mushrooms, cut into quarters
  • 1 red chilli, deseeded and chopped
  • few springs rosemary, chopped (sage would work well)
  • 3 garlic cloves, crushed
  • 1/2 cup grated parmesan
  • 120g dry pasta of your choice (I used rice spaghetti)


  1. Coat pumpkin in a little olive oil and roast on an oven tray for around 20 minutes at 400F.
  2. Meanwhile cook pasta according to packet directions and set aside.
  3. When the pumpkin is cooked, sauté chilli, rosemary, mushrooms and garlic in a frying pan in a little olive oil for a few minutes or until the mushrooms have softened slightly.
  4. Add the pumpkin to the pan, and gently stir.
  5. Add the pasta and the parmesan cheese to the pan, and stir through until the cheese has melted.
  6. Divide and serve!



Normally I opt for tomato based sauces, however it was nice to use the roasted pumpkin in this instance to really give the pasta a lot of flavour.  This is definitely a pasta dish that I would make again.

What about you? What is your favourite pasta?

Happy baking :)


  1. I love how you just threw all that together. No recipe or anything. i don't have the balls to do that... unless there is an omelette involved.

  2. wow amazing recipe! pasta is SO versatile!!

  3. I love pumpkin pasta!
    A few years ago I tried this pumpkin tortellini with glazed walnuts, green apples, and a light maple syrup cream sauce. It was SO.GOOD. I only had it once. I tried recreating it at home (healtified of course) and I didn't do too bad of a job but it wasn't the same.

  4. Does the pumpkin still have a subtle sweetness to it when prepared this way? Looks delicious!

    I love angel hair pasta and pesto...simple, I know.

  5. Yummm this totally sounds up my alley minus the crazy spicy pepper. Aren't those super intense? I looooove pumpkin..I like your "mystery box" idea. So creative! I just looked at the quinoa bake post which sounds delicious...definitely will have to try something like that!

  6. I love spaghetti, risoni and papardelle the best! I'm not quite sure why as they all taste the same but I definitely do have a preference! :P

  7. I love fresh fettucine or orecchiette. Love your combination of mushroom, pumpkin and chilli, just lovely.