and Roll

Pasta with Pumpkin Cream Sauce

 Time for November’s Random Recipe entry!   This month Dom at Belleau Kitchen switched things up this month by having us use our birthday to pick the cookbook, instead of a random number.  For me this meant the 7th book on my shelf was the lucky winner, Vegetables from an Italian Garden.

 I got this book last year and it has quickly become one of my favorites, especially since the first section of it is a planting guide for the vegetables featured in the book.  For the winning recipe, Joe picked page 257 which was a picture of a very large pumpkin.  The opposite page gave a full description of pumpkins, including the pages to flip to for pumpkin recipes (304-315).  I went to the first page of recipes and settled on Crema Alla Zucca – Pumpkin Cream Sauce.  The first time I made this recipe, things went wrong along the way and I had to change up dinner plans.  The second time around I made more than a few changes while keeping the basic integrity of the dish for much better, read: edible, results!

Crema alla Zucca

Serves 4-5


1 lb pumpkin, split in half and seeded

1 lb tubular pasta ( I used Barilla Whole Grain)

3 tbsp EVOO

2 cloves garlic, diced

1 tsp thyme

1 tsp oregano

1/2 onion, chopped

2/3 cup milk (I used So Delicious Coconut Milk)

1/2 cup grated Parmesan cheese or Daiya Shredded "cheese" (optional)

pepper (to taste)


  1. Preheat oven to 425 and grease a large roasting pan. Place the pumpkin flesh side down on the roasting pan and cook for 45minutes. Once finished scoop out the flesh and set aside, should have at least 1 1/2 cups, anything more store for the future.
  2. Once the pumpkin has finished cooking, preheat the EVOO in a large sauce pan over medium heat, add the garlic, thyme, oregano, and onion. Cook for 5-7 minutes, stirring frequently to prevent sticking. Add the pumpkin flesh and the coconut milk. Stir, turn heat to low, and cover. Cooking for 15 minutes, stirring on occasion.
  3. Meanwhile cook the pasta per instructions, drain, and add to the sauce. Mix well adding pepper if needed, stirring in the cheese (optional), and then serve!

This time the recipe worked MUCH better!  I’m not sure what changes made it work, since I did make more than a few changes.  Make sure to head over the Bellaeu Kitchen for more amazing Random Recipes!

I’m also sending this recipe over the /52weeks since there isn’t any thing more “Harvest” than pumpkin, especially this time of year.  Plus, this recipe is a great way to use up any extra pumpkin, be it canned or fresh.  Also, for more great recipes join GoodLife Eats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta

8 thoughts on “and Roll

  1. and the winner is… this lovely bowl of creamy pasta… sometimes isn’t it the simple things that make everything so nice? it’s a genuinely lovely entry, thank yo very much for entering x

  2. I don’t know what the original recipe was but this one is outstanding. I love roasted pumpkin! And pumpkin and coconut milk and pasta with those lovely fragrant herbs must be wonderful. I would be tempted to try to change up the herbs for curry-type spices the next time.

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