Pumpkin pasta

My son and I love pumpkin. I have a special place in my heart for veggies that has some sweetness in it. My husband doesn’t like pumpkin at all so I don’t make a lot of varieties. It is limited to pumpkin pakora and regular pumpkin sabzi. But recently, I tried making pumpkin pasta for my son and it turned out awesome. It’s almost similar to the beetroot pasta that I shared, but I just added cashews to this one only because my son loves cashews.

The recipe for pumpkin pasta is quick and easy. There is no milk or cream used, also no added colors or masala. I also skipped adding pepper because suddenly he has stopped eating food that has pepper powder. The pasta has a sweet taste and all of us enjoy it (my husband as well). This is one of the best pasta recipes that I have ever made. Check out the recipe below.


1 cup chopped pumpkin (skin removed)
1 small carrot, roughly chopped
1 handful of cashew
1 cup pasta (I used mini durum wheat pasta)
Salt to taste
2 tsp butter
1 tsp minced garlic


Take pumpkin, carrot, and cashew in a pressure cooker, add half a cup of water, and pressure cook.
Meanwhile, boil pasta as per the instructions given on the pack. Once done, keep it aside.

Once the veggies are cooked, take them out, let it cool down a little and blend them to make a smooth puree. Next, take a pan, add butter and minced garlic followed by pumpkin puree (add little water if needed), add salt, bring it to a boil, and lastly add pasta. Cook for 2 to 3 minutes after adding pasta and serve it warm.

Skip cashews if unavailable and add milk or cream instead if you want.

If you happen to try this out, then please do share a picture with me.
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