Please Pass the Recipe

sharing recipes from one generation to the next

Roasted Pumpkin and Pine Nut Pasta Sauce


pumpkin pasta servedMy other half would eat pasta with a tomato based sauce for dinner every other night, while I prefer a little more variety, so this is a compromise dish, pasta for him, vegie goodness for me. The soft sweetness of the roasted pumpkin and red  pepper contrasts well with the saltiness of the prosciutto and the crunchy nuts, the spinach looks beautiful, and, you gotta eat your greens!

500g pumpkin

1 red capsicum

100g prosciutto, thinly sliced

200g spinach

30g pine nuts

1 clove garlic, thinly sliced

6 tablespoons olive oil

Salt and pepper to taste

  1. Preheat oven to 180C.
  2. Peel the pumpkin and cut into 3-4cm rough dice, toss in olive oil and roast until well cooked and caramelised, approximately 40 minutes. Set aside.
  3. Line an oven tray with baking paper, put the prosciutto in a single layer on the paper and bake until crisp, approx 10 minutes. Crumble when cold. Set aside.
  4. Rub the red pepper with olive oil and roast until the skin blisters, or alternatively, char the pepper on the gas until the skin is black all over. Put the hot pepper in a bowl and cover tightly with plastic and allow to steam for 10 minutes, the skin will now slip off easily.  Remove the skin and seeds, cut the flesh into 2cm squares.  Set aside.
  5. Blanch the spinach, refresh under cold water, squeeze all the water from the leaves and roughly chop. Set aside.
  6. Heat 1 tablespoon of olive oil in a small pan and sauté the garlic until it starts to brown. Add the pine nut to the pan and stirring continuously, roast the nuts until they are nicely browned. Set aside.


While your pasta is cooking:

Heat 2 tablespoons of olive oil in a large pan, add the pumpkin and toss to heat. Add the red capsicum, then the spinach.

After the pasta has cooked:

Add the pasta to the pan and toss to combine, add the prosciutto and pine nuts, toss to combine then serve immediately with freshly grated parmesan cheese.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on July 1, 2012 by in Food, Light Savoury Dishes, Main Meals, Pasta, Pork and veal and tagged , , , , , .
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