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You are here: Home / vegan / Corzetti pasta with roasted pumpkin

Corzetti pasta with roasted pumpkin

20 April 2016 by Filippo Romagnoli

Roasted pumpkin with sage

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

sage leaves

black pepper

paprika

extra virgin olive oil

salt

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.

Filed Under: vegan, vegetarian Tagged With: pumpkin, sage

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HELLO AND WELCOME TO ROMAGNOLI!

We’re a family of woodcarvers located in Tavarnelle Val di Pesa, a tiny town 20 minutes from Florence, Italy. We specialize in handcrafted wooden pasta tools such as corzetti stamps and rolling pins. We’ve been working as woodcarvers in Tuscany since 1918.

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ABOUT CORZETTI STAMPS

A corzetti stamp is a two-piece pasta tool: one piece is a pasta cutter, the other is an engraved stamp with a design that embosses itself on the pasta. Our corzetti stamps are handmade in our Tuscany-based workshop using quality woods and no paint or lacquer.

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Filippo Romagnoli
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