Pasta with Pumpkin Cream and Octopus

Name: Pasta with Pumpkin Cream and Octopus
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Thyme to taste; Pumpkin (to be cleaned) 1.1 lbs; Garlic 1 clove; Thyme to taste; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste; Octopus (already cleaned) 2 lbs; Garlic 1 clove; Thyme to taste; Extra virgin olive oil 1 spoonful; Black pepper to taste

Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4

PRESENTATION

Pasta with pumpkin cream and octopus is like having a bite of Italian fall right at your table. It's pretty much a comforting hug on a plate. The creamy pumpkin sauce? It wraps around every piece of pasta in this smooth way that's just so so delicious. Then, you've got the tender octopus adding a savory, ocean-like touch, making this dish really stand out. I mean, it’s seriously different. And italians love mixing seafood with veggies, especially when it gets cooler. And look, this combo is a perfect example. You get that sweet pumpkin flavor, but, here's the thing—it's not just about the veggies. Nope. The octopus adds some real depth, turning a simple bowl of pasta into something with a gourmet twist.

Fans of Italian pasta dishes know that seafood and pumpkin make a unique combo—really, really unique. Especially when the pumpkin sauce is velvety and the octopus is cooked just right. Italian kitchens, they're always finding new ways to mix things from the sea with seasonal produce. Just like you'll see pasta with clams, mussels, or shrimp along the Italian coast, pumpkin and seafood together show off that adventurous side of Italian cooking.

This octopus pasta recipe offers comfort with a touch of elegance. Perfect for family gatherings or when you want something moist and impressive. And listen, pumpkin cream pasta doesn't have to be heavy. The sauce stays light and silky, really letting the seafood shine. Every forkful brings cozy autumn vibes. For sure, it's one of those autumn pasta recipes that folks come back to all season long. Even if you usually prefer classic seafood pasta, trying this pumpkin and octopus combination just once will show you how good it can be. Serve it warm, as a golden starter or the main event, and see how the flavors remind you of both seaside dinners and fall harvests in Italy. This dish? It's all about balance—between the rich pumpkin and the briny octopus. It's capturing the essence of Italian coastal and seasonal cooking, really.

INGREDIENTS

Spaghetti 11.3 oz (320 g)

Thyme to taste

for the pumpkin cream: Pumpkin 1.1 lbs (500 g) - (to be cleaned); Garlic 1 clove; Thyme to taste; Extra virgin olive oil 1 spoonful; Fine salt to taste; Black pepper to taste

for the octopus: Octopus 2 lbs (900 g) - (already cleaned); Garlic 1 clove; Thyme to taste; Extra virgin olive oil 1 spoonful; Black pepper to taste

Preparation

How to prepare Pasta with Pumpkin Cream and Octopus

To prepare the pasta with pumpkin cream and octopus, first bring a pot of water to a boil and immerse the octopus (already cleaned), holding it by the head, letting it slip gently into the pot 1. Cook for about 50 minutes until tender. Meanwhile, clean the pumpkin: cut it in half and remove the inner fibers and skin 2; you'll get about 14 oz of pulp. Cut the pulp into slices and then into small, irregular cubes so it cooks faster 3.

In a pan, pour a drizzle of oil with a clove of garlic and some thyme sprigs 4, let it infuse, and add the pumpkin 5. At this point, add salt 6 and pepper.

Stir and pour a little hot water to aid the cooking 7. After about ten minutes, when the pulp is tender, remove the garlic and thyme 8 and transfer the pumpkin to a bowl. Blend it with an immersion blender 9.

You should obtain a smooth and homogeneous cream 10. Meanwhile, the octopus will be cooked 11, so place it in a bowl to cool 12.

Transfer the octopus to a cutting board and separate the tentacles from the body 13. Cut all parts into pieces about 3/4 inch, obtaining regular bites 14. In a pan, pour a drizzle of oil with garlic and thyme 15.

When hot, add the octopus pieces 16, add salt 17, and let them brown until well-golden. Once ready, transfer them to a container 18 and set aside. Bring a pot of salted water to a boil.

Cook the spaghetti al dente here 19. Now return the pumpkin cream to the pan where you browned the octopus and thin it with a ladle of pasta cooking water 20 21.

Drain the pasta al dente into the pan with the pumpkin cream and add another ladle of cooking water 22. Stir until the cream becomes enveloping and the pasta perfectly coated 23. Plate by creating a nest of pasta and complete with the crispy octopus and a few fresh thyme leaves. Your pasta with pumpkin cream and octopus is ready to be served 34!