Fusilli with pumpkin sauce




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Fusilli with pumpkin sauce
  • 17%
    334,5 kcal
  • 32%
    16,2 g
  • 4%
    4,3 g
  • 23%
    61,2 g

    Preparation time

    0:15 min

    Cooking time

    0:20 min




    serves 4


  • 320 g Barilla fusilli (or any other short pasta format, wholemeal or regular)
  • 400 g pumpkin flesh
  • 500 ml Valsoia original Soyadrink
  • 1/2 leek
  • 1 garlic clove (fresh or Cannamela)
  • 1 sprig of parsley
  • salt
  • >> Our wine picks:
  • Chardonnay Friuli Aquileia DOC Superiore
  • OR: Dolcetto Monferrato DOC
  • OR: Chianti Classico DOCG


  1. Cut the pumpkin flesh into thin slices.
  2. Clean and wash the leek, then coarsely dice.
  3. Finely cut the garlic.
  4. Put the pumpkin, the leek and the garlic in a pan, add Soyadrink original Valsoia and cook over a low heat until the pumpkin reaches a soft consistency. Season to taste with salt and stir well.
  5. Remove from the stove and mash the pumpkin with a fork.
  6. Wash and finely chop the parsley and add 1 tsp. to the pumpkin.
  7. In the meantime, cook the pasta in plenty of slightly salted water, then once cooked drain it and mix with the pumpkin sauce.
  8. Decorate with the remaining parsley and serve!

Chef's tip

If you like rosemary, you can add some to the pumpkin cream at the very start of its cooking.

Serving suggestion

Ideal with a colourful salad or with pan-fried autumn veggies. A relatively light meat dish can be served too.

Wine selection

Chardonnay Friuli Aquileia DOC Superiore, Dolcetto Monferrato DOC or Chianti Classico DOCG

Family tip

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Dish history

If pumpkin time has come, then you shouldn't miss out on the opportunity to cook this marvellous first dish: pumpkin cream on pasta tastes simply amazing! Make sure you choose the right pasta variety, such as fusilli, in order to soak up all of the delicious creaminess of the sauce. The latter can also be served on toasted bread, topped with some ground nuts, as an appetiser or during an aperitif.