Whole Wheat pasta with roasted sugar pumpkin chunks

By Shalini Kolluri

Pumpkins are synonymous with the upcoming holidays of Halloween and Thanksgiving. Be it Jack-o’- lanterns, pumpkin pies or pumpkin spice lattes, this orange gourd is a quintessential representation of fall. This holiday season, I take it upon myself to make thorough use of my favorite kind of pumpkin, the sugar pumpkin.image

Four awesome reasons to eat your pumpkin-

  • They are rich in anti-oxidants that boost your immunity and offer anti-inflammatory benefits.
  • The seeds and the pulp are high in magnesium that is great for your bone health.
  • They contain fiber that helps you drop pounds and maintain digestive health.
  • Pumpkin seeds are rich in the amino acid tryptophan that helps elevate your mood. So long gloomy days!


½ small sugar pie pumpkin, peeled, seeded, and cut into small chunks.

2 tablespoons extra-virgin olive oil

Salt to taste

1 tablespoon Manuka honey

8 ounces whole wheat pasta (medium shells pasta)

3 garlic cloves minced

¼ cup chopped parsley leaves

¼ teaspoon coarsely ground pepper

½ cup grated Parmigiano – Reggiano

¼ teaspoon dried oregano


In a skillet heat 1 tablespoons of olive oil.

Roast the pumpkin chunks until tender or slightly charred.

Meanwhile, cook the pasta in a pot of salted boiling water until it is cooked.

While the pasta is cooking, heat remaining 1 tablespoon of oil and the garlic in a small skillet over low-medium until fragrant.

Reserve 1 cup pasta water; drain pasta. In a large bowl, toss the pasta with ½ a cup of pasta water and stir in the pepper, garlic and cheese. Season with parsley and oregano.

Add the roasted pumpkin and Manuka honey. Mix and serve.



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