Ways to use leftover pumpkins

Food waste is a major environmental issue, and pumpkins are no exception. When organic materials like pumpkins end up in landfills, they produce methane, a potent greenhouse gas. By reusing your pumpkins, you’re helping reduce the amount of food waste and contributing to a more sustainable planet. Plus, pumpkins are rich in fiber, vitamins, and minerals, making them a nutritious addition to any meal. This pumpkin pasta recipe keeps waste to a minimum by using the pumpkin flesh, seeds, and even the leftover pulp.

Pumpkin Pasta

Ingredients

• 1 medium pumpkin, chopped into cubes 
• Guts and seeds of the pumpkin (set aside for later)
• 1 tbsp olive oil 
• 1 onion, diced 
• 1 tbsp tomato puree 
• 50 ml whole milk or dairy-free alternative 
• 3 tbsp mascarpone cheese 
• 1 tsp salt 
• 1 tsp garlic granules 
• 1 tsp smoked paprika 
• 1/2 tsp ground coriander 
• 1/2 tsp Italian herbs 
• 3 tbsp grated Parmesan cheese, plus extra for serving 
• 400g pasta of your choice (penne or rigatoni work well) 
• Juice of 1/2 lemon (optional) 

Method

1. Chop the pumpkin into cubes and set the seeds and guts aside. The seeds can be roasted later as a snack or added as a topping, while the guts can be composted. 
2. Boil the pumpkin cubes in a pot of water until they are soft and tender (around 10 minutes).
3. While the pumpkin is boiling, heat olive oil in a pan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the tomato puree and cook for another minute to bring out its flavour.
4. Once the pumpkin is tender, add it to a blender with the milk and mascarpone cheese. Blend until smooth and creamy.
5. Add salt, garlic granules, smoked paprika, and ground coriander to the pumpkin mixture. Blend again until the spices are well incorporated.
6. Pour the pureed pumpkin mixture into the pan with the onions and tomato puree. Stir well, then add the Italian herbs and Parmesan cheese.
7. Cook the pasta according to package instructions, reserving a bit of pasta water before draining. Add the cooked pasta and a splash of pasta water to the pumpkin sauce, stirring until the pasta is evenly coated.
8. Serve with an extra sprinkle of Parmesan and a squeeze of lemon juice for brightness. Enjoy your zero-waste pumpkin pasta!

This recipe isn’t just about reducing waste – it’s about making conscious choices and maximizing the food we have. So this Halloween season, let’s make the most of our pumpkins. Share your zero-waste recipes with us and help spread the word about sustainable living!