Recipe - Pumpkin pasta with salami

in #food2 years ago

Pumpkin... I have not yet done everything I want to do with this fruit (I googled that).

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Pumpkins used to just be those things Americans carve up for that holiday called Halloween. It wasn't until I was in my twenties that my mum introduced the pumpkin to me as more than that. She started making pumpkin cakes and pumpkin soup and I was sold.

Later, she also made this pumpkin pasta which I loved, so once I lived on my own, I tried making it for myself.

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I got myself a pumpkin and started cutting that thing up. Boy was that hard! I am not a strong person at all, so I had a lot of difficulty cutting this pumpkin down to size.

After a long struggle, I managed and made this very tasty pasta, but due to this long struggle, I was cured of my pumpkin liking. I went for easier food, or atleast food that required less strength to cut down.

Then came hubby!

Hubby doesn't mind cutting veggies for me. Or fruits in this case (again, I googled that). Once hubby tasted this pasta, he minded it even less, because he knew how delicious the result would be!

So since this pumpkin season, we have already made this pasta three times atleast. It's for four people, so it basically means we had enough leftover for the freezer too.

This is a recipe mum found in one of those supermarket magazines once. The free ones with lots of advertisement and recipes in them. I'm sharing it with you today because it is a delicous recipe, the original is Dutch so you need a translator, and because I want it as easy access for myself on my own blog.

So here it is, slightly adjusted to fit my own, lazy needs and stocks.

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Ingredients

  • 1 Pumpkin (we tend to go for hokkaido pumpkins)
  • 2 Onions (red and in large pieces is best, but go for any kind you have lying around)
  • 250g Salami
  • 300g Pasta, one of the bigger types (like farfalle/penne/rigatoni)
  • 250ml Stock/bouillon (from a stock/bouillon cube, or make your own veggy/meat stock)
  • 1 Tbsp basil

Directions

  1. Cook the pasta according to the package directions.
  2. Cut the pumpkin, remove the seeds and cut it into small blocks. We leave the skin on, but use your own judgement/preference here. Cut the unions and cut the salami in small blocks/quarters.
  3. Heat up some oil in a large pan and heat up the salami for a few minutes. Take out the salami and heat up the onion in the same pan. Add the pumpkin, basil and bouillon and cook for 10-15 minutes. This step is done once the pumpkin is soft.
  4. Add the salami and pasta to the pan and stir until everything is warm.
  5. Done!

Enjoy!


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Hey @playfulfoodie this looks such and interesting recipe, I will be featuring this on my radio show tonight hungry hungry hump days which the recording will appear tomorrow thank you for sharing I will have to try this.

The combination of pasta and salami / russian sausage etc. has GOT to be like the ULTIMATE comfort food. I seldom cook with pumpkin.... will have to try that. It looks SO GOOD!

And hey, you learn something new every day - never knew it was a fruit.

I actually made a similar meal for a Steemian meetup last week Thurs with @claudiaz and her hubby carlo - who were down from Uruguay. Except I did it as a sort of DIY meal... where I cooked a simple egg linguini and added some stir fried bell peppers and freshly chopped baby spinach... and then all the sides were put on the table so everyone could compile their own plate. So, sliced russian sausage, basil pesto, feta, avo, parmesan etc. It was a goooood meal!! hehe :)

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Oh my gosh, that looks amazing @jaynie! Such fresh veggies and what a great idea to let everyone pick so many different sides!

It really is a great comfort food dish, this pumpkin salami pasta. Honestly, I never knew pumpkin was a fruit either, but I figured I had to google it if I was going to write about it ;-)

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