Tasty and full of fall flavors, this vegan and vegetarian pasta dish is quick and easy. Corzetti are marvellous with roasted, caramelized vegetables and pumpkin is no exception.
Corzetti pasta with roasted pumpkin
Ingredients (serves 4):
For the sauce:
400 gr pumpkin
extra virgin olive oil
To make corzetti, use this recipe.
Cut the pumpkin into small pieces and remove the skin. Now transfer them to a tray lined with parchment paper and season with sal, pepper and paprika. Add a few sage leaves and drizzle with extra virgin olive oil.
Roast the pumpkin in a 200° C oven for about 40 minutes or until caramelized.
Add the roasted pumpkin pieces to the cooked pasta and stir to combine. Serve warm.