Pumpkin pasta with scallion oil

Name: Pumpkin pasta with scallion oil
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: Maccheroncini pasta 3 ¼ cups; Spring onions 2 cups; Potatoes 8.8 oz; Olive oil to taste; Bay leaves 2 leaves; Vegetable broth to taste; Fine salt to taste; Black pepper to taste; Pumpkin seeds to taste; Delica pumpkin 2 cups; Extra virgin olive oil 5 ½ tbsp; Fine salt to taste; Spring onions green leaves 1.1 cups; Sunflower seed oil ½ cup; Butter 3 ½ tbsp; Grana Padano PDO cheese 3.5 oz

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 2 h
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Giovanni Ricciardella di Cascina Vittoria

When winter's chill hits Northern Italy, pumpkin pasta really becomes the star at dinner. Seriously good stuff. At Cascina Vittoria, chef Giovanni Ricciardella makes the pumpkin shine by slow-cooking it in parchment paper—really seals in those tender and moist flavors. It's both sweet and earthy. And listen, this dish is all about simplicity. Just a few seasonal ingredients really show off the heart of Italian winter cooking. And no heavy cream needed here. And you get that homey, comforting feel with each bite. Perfect for chilly days when you crave something hearty.

What really sets this pumpkin pasta recipe apart? The homemade scallion oil. It's amazing. The scallions are gently cooked until their sharp aroma is released, then blended into an oil that seeps right into the pasta. Your kitchen fills with a crispy, savory smell. Not your typical store-bought oil—it's fresh and green and really packs a punch. Pair it with the golden pumpkin, and you've got a dish that's rich, but not heavy. In regions like Lombardy and Piedmont, they focus on seasonal produce—this pasta is a prime example. No need for anything fancy. Just quality ingredients, patience, and a bit of skill. Truthfully, this recipe offers a break from the usual tomato sauces or cheese-heavy dishes. A really good break. It's an ideal vegetarian main that feels special yet is pretty simple to prepare. Each forkful is creamy, tangy, and packed with flavors that let each ingredient shine.

Whether hosting a dinner or enjoying a quiet night in, this dish brings a taste of Northern Italy right to your table. For real, it captures the true spirit of Italian cooking. It's a must-try for anyone eager to savor authentic seasonal flavors with that Italian touch. Can't go wrong.

INGREDIENTS

Maccheroncini pasta 3 ¼ cups (320 g)

Spring onions 2 cups (200 g)

Potatoes 8.8 oz (250 g)

Olive oil to taste

Bay leaves 2 leaves

Vegetable broth to taste

Fine salt to taste

Black pepper to taste

Pumpkin seeds to taste

for the pumpkin cream: Delica pumpkin 2 cups (500 g); Extra virgin olive oil 5 ½ tbsp (80 g); Fine salt to taste

for the scallion oil: Spring onions 1.1 cups (100 g) - green leaves; Sunflower seed oil ½ cup (100 g)

for blending: Butter 3 ½ tbsp (50 g); Grana Padano PDO cheese 3.5 oz (100 g)

Preparation

How to prepare Pumpkin pasta with scallion oil

To prepare the pumpkin pasta with scallion oil, take the pumpkin, divide it into four parts 1, keep the skin, but remove the seeds and internal filaments 2. Wrap the wedges in oven-safe aluminum foil 3.

Cover a baking tray with more foil, place the pumpkin on it, and bake in a preheated oven at 350°F for 90 minutes 4, this way the pumpkin will remain moist. Meanwhile, prepare the scallion oil: separate the green tops 5 and slice the white part 6.

Cut the tops into pieces 7 and place them in a blender, adding the seed oil 8. Blend for at least 2/3 minutes 9 intermittently.

Strain the obtained puree through a fine mesh strainer 10, thus getting a flavored oil 11. Once the pumpkin is ready, take it out of the oven 12.

Scoop it into the blender 13, pour in the oil in a thin stream 14, and add a pinch of salt 15.

Blend until the cream is smooth and set aside 16. Peel and dice the potatoes 17. In a tall pot, pour a splash of olive oil and the white part of the scallion 18.

Add the potatoes 19 and season with bay leaf 20. Salt and pepper, then sauté over moderate heat 21.

Add the pumpkin cream 22, mix well, and pour in 2 ladles of vegetable broth or hot water, cover with the lid, and cook for 10 minutes 23. At this point, add the pasta to the pot 34.

Cook by adding enough vegetable broth or hot water to cook the pasta 25, remove the bay leaf, and stir occasionally. Blend with butter 26 and grated Grana Padano DOP 27.

Plate and season with the scallion oil 28. Garnish with pumpkin seeds 29. The pumpkin pasta with scallion oil is ready to be served 30.

Storage

We recommend consuming the pumpkin pasta with scallion oil immediately.

Suggestion

To obtain a scallion oil with a more intense taste and color, we recommend preparing it the night before and storing it in the fridge. Cooking the pumpkin with aluminum foil allows for a moist and soft pumpkin, perfect for adding creaminess.

Cascina Vittoria

Located in the heart of the Pavese plain, the Cascina Vittoria restaurant is a place where one can rediscover traditional flavors with a gourmet twist, set in a rustic farmhouse with ancient origins, a small oasis of peace where the Ricciardella family will welcome you, always committed to offering a unique experience to its guests. The artisanal touch of Chef Giovanni Ricciardella is found in the preparation of leavened products, desserts, and fresh pasta, all rigorously made with genuine ingredients offered by the territory.

For the translation of some texts, artificial intelligence tools may have been used.