Here is the second recipe we propose using the one-pot pasta cooking technique. Being that we are Italians, you can imagine how hard it was to accept that pasta could be cooked without having to boil a few litres of water. But that being said we are not really the kind of people who like to judge a food from its cover (if food could actually have a cover), so once we’d tried to pull off a couple of our all-time-favourite pasta recipes using this method, we had to agree that it is indeed a very clever cooking method, one that works better than any purist Italian would expect.
2½ cupwater (1lb 5.2oz)
⅓ cuponions, chopped (2.5oz)
10.5ozbutternut squash, finely sliced
½ sprigrosemary, chopped (0.1oz)
- Place the water and the salt into a pan, place it over a high heat and bring the water to the boil.
- Once the liquid starts boiling, you can tip in the pasta, the pumpkin, the onions and the rosemary, and stir before bringing the liquid back to the boil.
- As soon as the liquid is boiling again, turn the heat down to medium and start counting the cooking time, which depends upon the pasta you are using.
- During the cooking process, stir the pasta about four times, so that every element of the dish gets an equal amount of liquid and heat.
- Once the cooking time has elapsed and the condiment of the pasta looks rich and creamy, turn off the heat, stir one last time, cover the pan with the lid and let the pasta rest for three or four minutes.
- Once the resting time is up, taste the pasta, adjust the salt if necessary and serve.
Substitutions and Tips
- In case you want to use our same ingredients, in this instance we used ‘De Cecco Conchiglie rigate N°50’ to prepare this dish. However, do know that you can use any pasta you want for this dish.
- If using gluten-free pasta, do know that it will release more starch than regular pasta, which means that the sauce will thicken much quicker and you might need to add more water into the pan.
- To obtain a pasta with a deeper flavour, try to replace half of the water with oat milk, to get an even creamier result. Vegetable stock is also an option if you are looking to add extra flavour into the dish.
- You can use any kind of pumpkin or squash you prefer for this dish. However, denser varieties might require you to add a little more water during the cooking process.
Serving Size: 350g Calories: 359kcal Carbohydrate: 77g Starch: 46.5g Sugar: 7g Fiber: 6.5g Fat: 1.4g Saturated Fat: 0.2g Unsaturated Fat: 1.2g Protein: 12g Sodium: 760mg Water: 262g