January 29, 2016

Roasted Pumpkin and Leek Pasta


Did everyone have a long day today or was it just me? Yeah, that is what I thought…pasta is my go to for when I am craving comfort food! After this past week in Seattle I tried the Pumpkin and Leek pasta from The Pink Door and I could not get it out of my head! This creation was my attempt at that recipe and honestly, not to toot my own horn, but toot toot! This was even better!

Shopping List:

    • 2 large leeks
    • 1 small roasting pumpkin
    • 1 red chili pepper
    • butter
    • fresh parsley
    • pasta (your choice, I happened to have citrus infused pasta that I brought back from Italy)

pecorino romano cheese

  • Spices: salt, pepper and cayenne pepper

Quarter your pumpkin and roast for 20 minutes at 400 degrees. Make sure to massage olive oil into the pumpkin quarters and season with salt, pepper and cayenne pepper. While your pumpkin is roasting, sauté your leeks in butter on medium low heat, crank up the heat when you remove the pumpkin out of the oven – your leeks should be soft and translucent Dice your pumpkin and toss it into the leek mixture with your slivered red chili pepper (you can keep adding pepper depending on your spice tolerance, I think I added about half of one small red chili pepper and it was a perfect amount of heat for me.) Add several generous pinches of fresh chopped parsley and serve warm over pasta. You can add your cheese to the mixture before you plate. This pasta is best served with a large glass of wine and netflix Enjoy!

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Creator of the food blog bull market foodie, a food and travel website with restaurant reviews and eat with your eyes recipes. Enjoy!