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Cooking + Entertaining

Pasta and pumpkin: the recipe for the first creamy typical of Neapolitan cuisine

Pasta and pumpkin: the recipe for the first creamy typical of Neapolitan cuisine


Extra virgin olive oil

Pasta and Pumpkin is a typical recipe of the culinary tradition Neapolitan. Also known in the local dialect as pasta and coconutis a light and satisfying dish, based on a few simple ingredients, belonging to the bad cooking and with an intense and enveloping flavor. The protagonist of the preparation is, of course, the pumpkin, to be peeled, cut into cubes and simmered in a pan with oil, garlic, chilli and chopped parsley, until it be tender and almost undone.

Then there is the pasta, da risotto with the sauce: or pour raw directly into the pan with the pumpkin, cover with boiling water (or vegetable broth) and cook as if it were a risotto. This way it will release all its starch and the result will be a first rich and creamywith a consistency similar to a dry and full-bodied soup, perfect to bring to the table in the first days of autumn and enjoy for all lunch or have dinner with the family.

Find out how to prepare pasta and pumpkin by following the step-by-step procedure and tips. If you liked this recipe, try the pumpkin risotto and pumpkin and bacon tagliatelle.

How to prepare pasta and pumpkin

Peel the pumpkin, remove the seeds and internal filaments and cut the pulp into cubes 1.

Heat a little oil in a pan 2.

Add poached garlic 3.

Add the chilli 4.

Let the garlic and chilli sauté over low heat for a few minutes. 5.

Add the diced pumpkin 6.

Flavor with chopped parsley seven.

Season with salt 8 and pepper.

Briefly brown the pumpkin over high heat, stirring often with a wooden ladle 9.

Remove the garlic ten.

Pour 250 ml of water 11the amount needed to cover the pumpkin.

Cook over medium heat for about 25 minutes 12.

The pumpkin will be ready when it is almost undone and creamy, and the water has mostly evaporated 13.

At this point add the pasta 14.

Cover with boiling water 15.

And cook, stirring often 16 and until the liquid is absorbed (if necessary, add 1 or 2 ladlefuls of boiling water).

Divide the pasta into individual plates, drizzle with raw oil 17bring to the table and serve.


This recipe is traditionally prepared with naples pumpkin (o sweet coconut), with a typical elongated shape and a yellow, sweet pulp. But alternatively other varieties such as Delica ohHokkaido: low in water, firm, mealy and with a chestnut aftertaste.

We have chosen to use the mixed doughbut if you wish you can opt for tubes, wheels, fingers or any other short format that can best retain all the sauce and give consistency to the dish apt: that is, the pasta should be well mixed, slightly sticky, but not overcooked.

When cooking pasta, remember to keep a little boiling waterin case the liquid evaporates too quickly, and stir it continuously to prevent it from sticking.

If you wish, you can enrich the preparation with cubes of pancetta smoked or bacon, flavor everything with 1 sachet of Saffron or toss the dish with a generous handful of grated parmesan or pecorino.


Pasta and pumpkin should be eaten hot at the time. Storage is not recommended.

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