• Asher Cusack

Caramelised Shallot & Pumpkin Zucchette Pasta

This easy, vegan, deeply savoury yet sweet sauce is the perfect accompaniment to any pasta you enjoy, but I just couldn't resist the perfectly pumpkin-shaped zucchette!

Pumpkin & Caramelised Shallot Pasta

Vegan. Use Corn/Rice Pasta for Gluten Free.

servings 2


  • 2 tablespoons olive oil, plus extra for drizzling

  • 3-4 shallots, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 1 tablespoon tomato paste

  • 1/3 cup roasted & mashed pumpkin/squash or canned pumpkin puree

  • 1/2 teaspoon chilli flakes

  • 1/2 cup parsley, leaves roughly chopped, stems finely chopped

  • 200g (7oz) zuchette or other short pasta such as rigatoni, orecchiette or penne

  • Salt & pepper

  • Optional: parmesan or other strong cheese, or nutritional yeast, and/or crispy breadcrumbs


  1. Heat the oil in a pan over medium low heat.

  2. Add the shallots to the pan, season with a pinch of salt, and cook, stirring occasionally, for 15-20 minutes or until caramelised. If things begin to stick or burn, reduce the heat slightly and add a tablespoon or two of water.

  3. Add the garlic and cook for another couple of minutes, until it is softened.

  4. Add the tomato paste and increase the heat slightly, frying it for a minute.

  5. Add the pumpkin, chilli and parsley and cook for a further minute, then turn off the heat.

  6. Cook the pasta in heavily salted water, according the the timing on the package.

  7. When draining the pasta, add 1/4 cup of the cooking liquid to the sauce.

  8. Taste the sauce, season with salt and pepper, then stir in the pasta. Mix thoroughly over a low heat to allow the sauce to thicken and coat the pasta.

  9. Serve the pasta drizzled with a little olive oil and any toppings you like!


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