Saffron Pumpkin Pasta Bake With Pistachios & Goat C

Name: Saffron Pumpkin Pasta Bake With Pistachios & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams kabocha squash, peeled and chopped into cubes; 400 grams whole grain sea shell pasta; 200 grams grated parmesan cheese; 150 grams grated hard goat cheese (or percorino); 1 tablespoon coarse sea salt + more for seasing the pasta water; 3-4 tablespoons tbsp EVO oil + more for greasing the pant; 50 grams pistachios, crushed; 20 high quality saffron threads; Juice of 1/2 large lemon (or one entire); 2 mandarins, cut in half*; 1 red onion, with skin and root, cut into 6 wedges; 3 whole cloves garlic

Servings: persons

750 grams kabocha squash, peeled and chopped into cubes
400 grams whole grain sea shell pasta
200 grams grated parmesan cheese
150 grams grated hard goat cheese (or percorino)
1 tablespoon coarse sea salt + more for seasing the pasta water
3-4 tablespoons tbsp EVO oil + more for greasing the pant
50 grams pistachios, crushed
20 high quality saffron threads
Juice of 1/2 large lemon (or one entire)
2 mandarins, cut in half*
1 red onion, with skin and root, cut into 6 wedges
3 whole cloves garlic

1
Preheat the over at 180u00b0 C/350u00b0 F/ Gas mark four.
2
In a large bowl, mix the chopped pumpkin, the garlic cloves and the onions with the lemon juice, 2 tbsp EVO oil and salt. Move the seasoned pumpkin to an oven tray covered with baking sheets, add the mandarine halves and put the tray in top-centre of the oven. After roasting for about 10 minutes, check the pumpkins, if you see it's browning super quickly while it's still raw inside, turn down the heat, put the tray on top level and let roast until the pumpkin is the soft when you put a fork in it and the edges have slightly browned. Should take about 20 to 40 minutes.
3
In a large pan, bring water to boil for cooking the pasta. When the water comes to boils, in a small espresso cup make saffron infusion by adding the (finally crushed) saffron threads to about 2-2 tbsp of hot water. Cover the cup and let it rest.
4
In a blender, mix roasted pumpkin with 2 tbsp of EVO oil (or more if you prefer), with about 1 cup of hot water. Add the water gradually. This mixture can be very thick in the beginning and by adding hot water. At the end, add the saffron infusion. Adjust the salt and add more water if needed.
5
Preheat the over at 180u00b0 C/350u00b0 F/ Gas mark four. Season the pasta water with salt (35g for each liter of water). Cook the pasta using the instruction on the package and drain it very al dente (2 minutes less than indicated). Before draining save about a cup of pasta water.
6
Mix the drained pasta with the pumpkin sauce and if needed, add some pasta water to loosen the mixture. Add 1/4 of the goat cheese and 1/4 of the parmesan and mix well.
7
Brush a large baking pan with EVO olive, add half of the pasta to the pan. Sprinkle half of the remaining parmesan and goat cheese and half the pistachios.
8
Add the remaining pasta, sprinkle the rest of the pistachios on top, cover with the rest of the cheese and add a little EVO oil on top.
9
Bake in the oven until the top crust is golden and the pasta is browned in the edges (about 20 minutes).
10
You can serve the pasta hot from the oven or even at room temperature.

1536

kcal

Calories

104

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 750 grams kabocha squash, peeled and chopped into cubes, 400 grams whole grain sea shell pasta, 200 grams grated parmesan cheese, 150 grams grated hard goat cheese (or percorino), and more.

Yes, Saffron Pumpkin Pasta Bake With Pistachios & Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Pumpkin Pasta Bake With Pistachios & Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions