Pumpkin Pasta

Ready to cozy up with a delicious and creamy pumpkin pasta? This pasta recipe is a perfect fit for the winter season!

Ingredients:
650 g already cleaned pumpkin (about 850 g with the peel)
3 tbsp extra virgin olive oil
1 fresh chili pepper (optional)
1 clove garlic (2 if small)
360 Barilla Fusilli
1 tuft parsley
1/2 litres water

Method:
1. Clean the pumpkin by removing the peel, seeds and filaments, then cut it into cubes.
2. In a saucepan, fry a clove of garlic (or 2 if you prefer a stronger flavour) and a chopped chili pepper in three tablespoons of extra virgin olive oil.
3. Add the pumpkin into the sauce pan and let it brown for a few minutes.
4. Add two glasses of water (about 400 ml) and a teaspoon of salt.
5. Cover with a lid and let the pumpkin cook for about 20 minutes.
6. Remove the clove of garlic, crush the pumpkin with a fork or wooden spoon, add the pasta and if necessary, add salt and the remaining water. The pasta will have to cook like a risotto: it will need enough liquid to allow cooking but the final result will be creamy.
7. When the pasta is al dente, turn off the heat and add a tuft of chopped parsley (or a few leaves of basil), and serve the pasta with the pumpkin very hot.
8. Season to taste with grated cheese and/or a sprinkling of pepper (the traditional recipe does not provide for them).

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