This recipe for corzetti pasta with ginger-roasted pumpkin was so good that we didn’t have time to take a photo of the final result! Although it may sound unconventional, the sweet flavor of pumpkin combines beautifully with the warmth of spicy ginger and black pepper.
Nourishing and comforting, this corzetti dish is bursting with wintry flavors and comes together with no effort at all – it’s perfect for a delicious weekday meal. You only need a baking tray and a blender to make the roasted pumpkin ginger pasta sauce. After roasting the pumpkin (we used delicata pumpkin but any kind of squash will work) and ginger in the oven, blend them until creamy and smooth. A crowd pleaser for the colder months.
Corzetti Pasta with Ginger-Roasted Pumpkin
- 400 gr pumpkin
- 1 piece of fresh ginger
- Salt and pepper
- Extra virgin olive oil
Remove the pumpkin skin and cut the pumpkin into pieces. Place them on a baking tray.
Peel the fresh ginger, slice it and add it to the baking tray. Drizzle with with extra virgin olive oil and season with salt and pepper. Using your hands, make sure the seasoning evenly coats the vegetables. Roast the pumpkin and ginger in a 200° C hot oven for 30 minutes or until golden and very soft, almost mushy. Remove from oven and let cool completely.
In the meantime, prepare the corzetti pasta according to your favorite recipe.
Once the pumpkin is at room temperature, add to a blender and purée until creamy and smooth (you can add a couple tablespoons of water if needed).
Cook the corzetti pasta until al dente, drain and toss with the ginger-roasted pumpkin sauce. Serve immediately with more black pepper and grated parmigiano reggiano.