Roasted Pumpkin & Camembert Pici

roasted pumpkin

This season is all about the pumpkin. You might not agree with the phenomenon, but you certainly cannot fight it. So here’s a recipe for pici pasta with roasted pumpkin and Camembert to celebrate your submission to the pumpkin forces of fall. Enjoy!

Ingredients for 4

350-400 grams pici pasta
300 grams circa fresh pumpkin
1/2 (or more) of a traditional round of Camembert cheese
1 small fresh red chili pepper
fresh thyme
olive oil
salt & pepper


You have a couple options on how to prep the pumpkin. Option 1: Chop the pumpkin into large pieces and place in a roasting pan. Drizzle with a bit of olive oil and roast for about 25 minutes at 180°C /355°F. Let cool, peel, roughly chop, and set aside. Option 2: Chop the pumpkin into large pieces and boil for about 10 minutes or until medium-soft. Transfer the pieces to a colander and leave to strain off as much liquid as possible. Peel away the skins when cool enough to handle.

Process the cooked pumpkin until fairly smooth (slightly chunky is fine), keeping in mind that the roasted pumpkin will be drier so you might add a bit of olive oil. The boiled pumpkin should not need any additional liquid. Mince the chili pepper and cook for a minute in a pan with olive oil. Transfer the processed pumpkin to the pan. Break the cheese into pieces and add to the pumpkin, stirring occasionally over low heat so it melts. Salt and pepper to taste. Then transfer the cooked pici to the pan and combine well. Serve with fresh thyme and ground black pepper (optional).