Pumpkin pasta with oven pumpkin and chocolate almonds
Look out, we have come up with a very special pumpkin recipe for you. Pumpkin pasta with roasted chocolate almonds – a real treat with Criollo cocoa. The organic cocoa contains no sugar or other additives and is therefore perfect for savoury dishes. Give it a try, here comes the recipe:
For the pasta
- 1 small Hokkaido pumpkin (approx. 600 g)
- 1 onion
- 1 clove of garlic
- 1.5 tsp paprika powder
- 3 tbsp olive oil
- 2 sprigs rosemary
- 200ml (vegetable) cream
- 1 tbsp tomato paste
- 500g spaghetti
For the chocolate almonds
- 50g almonds with skin
- 1 tsp Becks cocoa Criollo
- 1 tsp paprika powder
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 1 tbsp maple syrup
Preheat the oven to 220 °C top/bottom heat.
Core the pumpkin and cut into thin slices or pieces. Also chop the onion and garlic. Mix everything in a baking dish with paprika powder, olive oil, rosemary, salt and pepper. Roast in the preheated oven for about 20 minutes until the pumpkin is nice and soft.
In the meantime, for the chocolate almonds, thoroughly mix Becks cocoa Criollo, paprika powder, cayenne pepper, sea salt, olive oil and maple syrup. Add the almonds and mix in until they are completely coated with the spice paste. Spread on a sheet of baking paper and add to the pumpkin in the oven for the last 10 minutes. After about 5 minutes, stir once thoroughly.
Boil the spaghetti, reserving some pasta water when draining.
Set aside a few squash wedges to serve. Finely purée the rest with the cream and tomato purée. Pour the pumpkin sauce into a saucepan and thoroughly mix in the spaghetti together with some of the pasta water.
Coarsely chop the almonds. Serve the pasta with the pumpkin wedges and almonds.
We use Criollo cocoa for our chocolate almonds. It is made from 100 per cent pure South American cocoa and contains no sugar or other additives. And it is also fairly traded.
Our pumpkin pasta with chocolate almonds is the best proof of how well cocoa can also be used for savoury dishes. Especially when it is of such great quality. The fairly traded cocoa varieties are suitable for the most delicious hot chocolate, sweet cakes and desserts or even savoury marinades or snacks.
The sauce for our pumpkin pasta is simply made from roasted pumpkin and cream. If you choose the vegetable version, your pumpkin pasta is even vegan. You won’t miss the Parmesan, thanks to the chocolate almonds.
Of course, you can use any other type of pasta instead of spaghetti. Be sure to save some of the pasta water when you drain it. Add this to the sauce together with the pasta. The exact amount is up to you, depending on how creamy you like your pumpkin pasta. We used about 150 ml of water.
Have a look at the Becks cocoa range – you’ll find a large selection of different cocoas. And in the magazine, of course, you’ll also find lots of recipes that you can try out with it. For example, our pumpkin cake with chocolate sprinkles and Sinnerman cocoa.
Recipe, text and picture: Heyfoodsister