Roasted pumpkin pasta with breadcrumbs

A few weeks ago, my friend Monica came over to my place with her baby Simon for lunch but the main purpose was to let Simon and Marc to play together. With kids at home, of course I could not spend too much time in the kitchen. Monica initially said to me that she could eat before she came to me because she is meat free on Friday, I said to her no problem I can figure something out.

So with the Kabocha squash left in the fridge, I made the same Ottlenghi Roasted pumpkin wedges as in my previous post, the night before to save time and let them rested at room temperature covered until the next day. I was very happy that one dish could turn into a beautiful and delicious veggie pasta. I have read that it’s pretty common to use breadcrumbs in pasta which is known as peasant pasta in the old days. By adding pumpkin, this takes the peasant pasta to another level.


  • Roasted Kabocha (other pumpkins) wedges, cut into cubes, scoop as much breadcrumbs topping on sides for later use)
  • Spaghetti for 2 persons
  • 1 small onion, finely chopped
  • 2 anchovies
  • 1 clove garlic, finely chopped
  • extra virgin olive oil
  • 1 tbsp greek style yogurt (sour cream)


  1. Cook the spaghetti in a large pan of salted water as instructed until al dente, drain the pasta.
  2. In a large pan, heat up some extra virgin oil, add in the onion, garlic and anchovies. Keep stirring until the anchovies break into small pieces and the onion turns into translucent.
  3. Turn the heat to medium high heat and toss in the pumpkin. When the pumpkin is warmed up, toss in the spaghetti quickly and also the yogurt or sour cream, mix well.
  4. Divide into 2 warm pasta plates and sprinkle the breadcrumbs saved earlier on top.


I was extremely satisfied that the Roasted wedges could turn into another dish and this time was not a finger food but a substantial full meal. Monica liked it a lot too and she said the anchovies gave the pasta a kick. Since the breadcrumbs already  contained parmesan cheese, you don’t need additional cheese and the lemon zest made the pasta refreshing.


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