Kabocha Pumpkin Pasta Recipe – Smoked Paprika & Cashew Cream

Last Updated on 2 months by Neha Deshmukh

Kabocha Pumpkin Pasta Recipe – Smoked Paprika & Cashew Cream

Introduction

Okay, you guys, let me tell you about this pasta. It’s seriously autumn on a plate! I first made this Kabocha Pumpkin Pasta when I was craving something cozy and comforting, and honestly, it’s been a fall staple ever since. The creamy sauce, the hint of smokiness, and the slightly sweet pumpkin… it’s just perfect. And it’s surprisingly easy to make! Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s packed with flavour, surprisingly healthy, and a beautiful way to enjoy seasonal produce. Plus, it’s ready in under 40 minutes – perfect for a weeknight meal. You’ll love how the creamy cashew sauce coats the pasta, and the smoked paprika adds a lovely warmth.

Ingredients

Here’s what you’ll need to create this autumn magic:

• 750g Kabocha Pumpkin (peeled, deseeded, cubed)
• 200g Whole Wheat Fusilli Pasta
• ¼ cup Cashews (soaked)
• 1 Onion (finely chopped)
• 4-5 Garlic cloves (minced)
• ½ cup Spinach (chopped)
• ½ cup Corn (steamed)
• ¼ cup Black Olives (sliced)
• 1 tsp Smoked Paprika
• 1 pinch Nutmeg powder
• 2 tbsp Olive Oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Kabocha Pumpkin: A Unique Squash Variety
Kabocha pumpkin has a naturally sweet and nutty flavour. It’s different from your typical pumpkin – the flesh is denser and the flavour is more complex. If you can’t find Kabocha, butternut squash is a good substitute, though the flavour will be slightly different.

Cashews: The Creamy Base
Soaking the cashews is key to getting that super smooth and creamy sauce. Don’t skip this step! If you’re short on time, you can soak them in boiling water for 10-15 minutes instead of cold water.

Smoked Paprika: Adding Depth of Flavor
Smoked paprika is what gives this dish its signature smoky flavour. It’s a game-changer, trust me! You can find it in most supermarkets or online.

Whole Wheat Fusilli: A Nutritious Choice
I love using whole wheat pasta for the added fibre and nutty flavour. Fusilli works particularly well because the spirals hold the sauce beautifully.

Olive Oil: Selecting the Right Type
A good quality extra virgin olive oil will add a lovely flavour to the dish. Don’t be afraid to splurge a little here!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those cashews going. Soak them in hot water for 10-15 minutes. Once softened, drain and blend them into a smooth paste with 2-3 tablespoons of warm water. Set this cashew cream aside – it’s liquid gold!
2. Next, peel, deseed, and cube your Kabocha pumpkin (about 750g). Boil the cubes in water for about 10 minutes, until they’re nice and soft. Then, blend them into a smooth puree.
3. Now for the sauce base. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the finely chopped onion and minced garlic until they’re golden brown and fragrant.
4. Add the pumpkin puree, smoked paprika, a pinch of nutmeg, and a little salt to the pan. Cook for 3-4 minutes, stirring occasionally, to let the flavours meld.
5. Stir in the cashew cream and simmer on low heat for another 2 minutes. This is where the magic happens! Set the sauce aside.
6. While the sauce is simmering, cook 200g of whole wheat fusilli pasta in salted water until it’s al dente. Don’t forget to reserve about ½ cup of the pasta water before draining – you might need it to adjust the sauce consistency.
7. In a separate pan, quickly sauté the chopped spinach and steamed corn. Add the cooked pasta, pumpkin sauce, and a splash of that reserved pasta water. Mix everything together really well.
8. Finally, stir in the sliced black olives. Garnish with fresh basil and serve hot. Enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go.
• If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your pasta doesn’t contain any egg.
• Gluten-Free Adaptation: Use gluten-free pasta, and you’re good to go!
• Spice Level Adjustment: If you like a little heat, add a pinch of red pepper flakes to the sauce. My friend, Priya, loves to add a whole teaspoon!
• Autumn/Fall Festival Adaptation: Add roasted chestnuts or cranberries for an extra festive touch.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a side salad and some crusty bread for dipping into the sauce. A glass of crisp white wine would be lovely too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Kabocha pumpkin and what does it taste like?
Kabocha pumpkin is a Japanese winter squash with a sweet, nutty flavour and a dense, creamy texture. It’s often described as tasting like sweet potato or chestnut.

Can I use a different type of pasta for this recipe?
Absolutely! Penne, rotini, or even spaghetti would work well. Just choose a pasta that will hold the sauce nicely.

Can I make the pumpkin puree and cashew cream ahead of time?
Yes, you can! Both the pumpkin puree and cashew cream can be made a day or two in advance and stored in the refrigerator.

How can I adjust the thickness of the sauce?
If the sauce is too thick, add a little more pasta water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What other vegetables can I add to this pasta?
Feel free to get creative! Roasted broccoli, mushrooms, or bell peppers would all be delicious additions.

Is smoked paprika essential to the flavor profile?
While you can use regular paprika, the smoked paprika really adds a unique depth of flavour that makes this dish special. I highly recommend it!