Pumpkin Zuchetti With Onion Sauce

As I promised on my Instagram last week – I post the recipe for the pasta with the name for which you voted. 67% of respondents agreed that the name of the paste would be – pumpkin Zuchetti.

The pasta is very unusual and seasonal that you can buy it only in the fall. It’s not difficult to guess that the main ingredient is a pumpkin and you can feel it if you do not overcook the product.

The idea of this recipe, like many others, came to me spontaneously after a trip to Seattle where I could feel the proper fall. I wanted something seasonal and warm.

After the trip, my fridge was virgin empty: only one red onion, 50 ml Sauvignon blanc, five sprigs of thyme, a little parmesan, butter, some artichokes and a pack of pasta. How to combine all this? Very simple!

Serving size:

2 servings


  • 3 cups of pasta zuchetti
  • 1 large red onion
  • 30 grams of butter
  • 5 sprigs of thyme
  • 4 tablespoons of parmesan
  • 50 ml white wine, preferably Sauvignon Blanc
  • 70 grams ready to eat artichokes
  • Fried onions for decoration
  • 1 clove of garlic
  • Salt

Nutrition Per Serving:

  • 429 Calories
  • 16.8 g Fat
  • 53.4 g Carbs
  • 6.7 g Fiber
  • 5.2 g Sugar
  • 13 g Protein

How to make:

Cook the pasta in salt water following the directions on the package.

Cut the red onion into small strips. Try to make them the same size, so they are evenly cooked.

Melt the butter in a frying pan and put the red onion.

Fry is stirring over medium heat for 7 minutes or until soft.

Add the chopped garlic, thyme and cook for another 30-50 seconds.

Add chopped artichokes and mix well.

When pasta is ready, save a little broth, we will need it soon.

Put the pasta in a frying pan, pour in a little broth and cook over medium heat until the sauce comes together. This will take approximately 4-5 minutes.

Sprinkle the pasta with parmesan and fried onions.

Bon Appetit!

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