Pumpkin Walnut and Zucchini Pasta

Indulge in the comforting, autumn-inspired flavors of Pumpkin Walnut and Zucchini Pasta, a quick and wholesome dish that's perfect for cozy weeknight dinners or special occasions. Featuring tender pasta coated in a creamy pumpkin puree sauce, this recipe combines the earthy crunch of toasted walnuts with the freshness of lightly sautéed zucchini. A splash of heavy cream and a hint of garlic elevate the sauce, while grated Parmesan and parsley add the perfect finishing touches. Ready in just 35 minutes, this vibrant dish is not only packed with flavor but also brimming with nutrients. Whether you're a fan of fall flavors or simply looking for a unique pasta recipe, this is a delicious way to embrace seasonal ingredients like pumpkin and zucchini.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams pasta of your choice (penne, fusilli, or spaghetti)
• 1 cup pumpkin puree
• 1 medium zucchini
• 1 cup walnuts
• 2 tablespoons olive oil
• 2 cloves garlic
• 0.5 cup vegetable stock
• 0.25 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Boil a pot of salted water and cook the pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining.

Step 2

While the pasta is cooking, prepare the zucchini. Wash it thoroughly and slice it into thin rounds or half-moons.

Step 3

Chop the walnuts into smaller pieces if they’re large, and toast them in a dry pan over medium heat for 2-3 minutes, stirring frequently. Remove and set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Mince the garlic and sauté it in the oil until fragrant, about 1 minute.

Step 5

Add the zucchini slices to the skillet and cook for 4-5 minutes until tender but still slightly crisp.

Step 6

Reduce the heat to low, then stir in the pumpkin puree and vegetable stock. Mix until smooth and heated through.

Step 7

Add heavy cream, salt, and black pepper to the skillet. Stir to combine, and let the mixture simmer for another 2-3 minutes.

Step 8

Add the cooked pasta to the skillet and toss it thoroughly with the pumpkin sauce. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

Step 9

Stir in the toasted walnuts and half of the grated Parmesan cheese.

Step 10

Remove the skillet from heat and garnish with fresh parsley and the remaining Parmesan cheese.

Step 11

Serve warm with extra walnuts and parsley on top, if desired. Enjoy!

Nutrition Facts

Serving size	(1103.2g)

Amount per serving	% Daily Value*
Calories	2051.1

Total Fat 144.1g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 61.7g
Cholesterol 84.9mg	0%
Sodium 3727.0mg	0%
Total Carbohydrate 153.0g	0%
Dietary Fiber 23.8g	0%
Total Sugars 29.8g
Protein 51.0g	0%

Vitamin D 0IU	0%
Calcium 492.4mg	0%
Iron 11.2mg	0%
Potassium 1881.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 9.7%

Carbs: 29.0%