Pumpkin Pasta

This is an Italian recipe that Luise’s relatives always makes this time of the year. The recipe has been kept a secret from her until now. We were excited about trying it. And a little bit disappointed over the result. It didn’t taste as sweet as she remembered it, but we blame it on the pumpkin. We used a large super market pumpkin – a small organic butternut squash would probably work better.
If anyone dares to try this “suppose-to-be-delicious” Pumpkin Pasta, here is the recipe:


Pumpkin Pasta
Serves 4

Olive oil
2 cloves of garlic
1/2 tsp chili
1 tsp oregano
1,2 kg (2,5 pounds) pumpkin
1,5 l water
1/2 lemon (juice)

500 g pasta (we used an organic gluten free pasta)
parmesan cheese


Heat olive oil in a pot with garlic, chili and oregano. Add pumpkin and stir for a while. Add water little by little. Cook on low heat for 45 min – 60 min. Add the lemon, parsley, salt and pepper and simmer for a couple of minutes. Cook the pasta and mix it with the pumpkin sauce.
It tastes even better if you serve it with chopped parsley and a lot of parmesan cheese!