Fusilloni with pumpkin cream, cod, and olives is kinda like having a taste of Liguria in the fall. Really good stuff. With this fusilloni with pumpkin cream, you’re getting a super creamy sauce made from Delica pumpkin—so smooth and sweet, way better than your usual squash. And look, there’s salted cod (baccalà in Italy), giving each bite a tender feel and a salty punch, balancing that pumpkin perfectly. Taggiasca olives from Liguria add their own twist—sort of tangy, a bit moist, really aromatic.
Rosemary and fresh lemon zest keep things bright—seriously good—so even with all the richness, each bite feels fresh and a little surprising. Here’s the deal: this dish updates classic pumpkin pasta with seafood, making things interesting without overdoing it.
Autumn pasta recipes? They often feel heavy, but this cod and olive pasta dish is different. Really, it hits that sweet spot—rich enough for cooler weather but also kinda light, with a Mediterranean vibe. You’ll find these combos in Ligurian homes, where cod and olives recipe ideas get passed around, each family adding their own twist. Plus, for folks who like creative twists but still crave comforting food, this fusilloni pasta with pumpkin sauce totally fits.
The pumpkin sauce is so velvety and golden it feels fancy, while the olives and cod keep the flavors grounded and a bit rustic. And the sauce? Pretty much amazing. This is the kind of pasta that works for a special dinner, or just when you want to impress folks with something unexpected but easy to enjoy. There's a reason Italian pasta with fish keeps popping up on tables in Liguria—it’s got that cozy yet original mix people love. So next time you want to serve something seasonal and unique, pumpkin and olive pasta with baccalà is a winner for fall nights. Perfect for has the best of Italian culinary creativity, you know?
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To prepare the giant fusilli with pumpkin cream, salted cod, and olives, remove the skin from the pumpkin 1, discard the seeds, and cut it into regular cubes 2; you will need about 320 g (about 11.3 oz) of pulp. Clean and julienne the onion 3.
Sauté the onion in a pot with a drizzle of extra virgin olive oil 4 and a pinch of salt 5. Let it cook gently for about 10 minutes over medium-low heat until it's soft and translucent. When the onion is wilted, add the pumpkin 6 and sauté everything together for about 5 minutes.
At this point, add 2 ladles of hot water 7, season lightly with salt 8, and continue cooking over medium heat until the pumpkin is tender; it will take about 10 minutes 9.
When ready, add the lemon juice 10 and blend everything with an immersion blender until you obtain a smooth and velvety cream 11. In another pan, heat a drizzle of extra virgin olive oil 12.
Add a clove of garlic and a sprig of rosemary 13. Let it infuse over low heat for a few minutes, then place the cleaned cod, without skin or bones, here 14. Cook the cod for about 15 minutes, stirring occasionally and using a wooden spoon to gently break it into pieces 15.
After this time, add the capers and roughly chopped olives 16 and mix well. Remove the rosemary 17 and the garlic clove 18, then continue cooking for another couple of minutes.
In the meantime, bring a pot of salted water to a boil. When the cod is cooked 19, pour the pumpkin cream prepared earlier into the pan 20 and stir to combine the sauce 21.
Cook the pasta 22 and drain it al dente directly into the pan with the sauce 23, then mix well to infuse it with flavor 34.
Toss with a drizzle of raw extra virgin olive oil 25, then plate and finish with a pinch of freshly chopped rosemary 26. Serve your fragrant and enveloping pasta with pumpkin cream, salted cod, and olives immediately 27!
