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Parve
Easy
1 Hour
Diets 
The pumpkin makes this a wonderfully warming pasta dish for a cold winter’s evening.
1 tablespoon Tuscanini Light Olive Oil
3 and 1/3 cups/400 grams pumpkin or winter squash, peeled, seeded, and chopped into 1-inch/2.5-centimeter pieces
14 ounces/400 grams pappardelle, tagliatelle, or any other ribbon pasta
finely grated zest and juice of 1 unwaxed lemon
1 and 3/4 ounces/50 grams arugula/rocket leaves
a large handful of [cleaned and] chopped fresh flat-leaf parsley
1 small red (bell) pepper, sliced
6 large red chiles/chillies, sliced
1 small red onion, sliced
4 cloves garlic, peeled, such as Mr. Dipz Peeled Garlic, but left whole
1 teaspoon cumin seeds
1/4 cup/65 milliliters Tuscanini Olive Oil
Put the red (bell) pepper, chiles, onion, garlic, cumin seeds, and two tablespoons of the olive oil in a roasting pan. Cook in the preheated oven for one hour, turning often. Transfer the contents of the roasting pan to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screwtop jar.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) Gas 4.
Heat the light olive oil in a skillet/frying pan set over a high heat and add the pumpkin. Cook for 10 minutes, turning often, until each piece is golden brown all over.
Meanwhile, cook the pasta according to the packet instructions and drain well.
Put it in a large bowl and add two to three tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest and juice, arugula, and parsley and toss to combine.
Season well with salt and pepper and serve immediately.
From Pumpkin: 50 Cozy Recipes for Cooking with Pumpkin from Savory to Sweet, published by Ryland Peters & Small. Photograph by Richard Jung © Ryland Peters & Small.
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