Roasted pumpkin and a spicy tomato sauce make this pasta hearty and satisfying. Crispy chickpeas, lemon and coriander add texture and freshness.
In this modern pasta dish, pumpkin takes centre stage: the cubes turn soft inside in the oven and develop browned, lightly sweet edges. That roasted flavour gives the tomato sauce more depth than if the pumpkin were cooked only in the sauce. Pumpkin is widely available in the Netherlands, especially in autumn and winter, but butternut squash is generally available outside those months too. Cut the cubes to roughly the same size so they cook at the same time.
Harissa brings heat and a spiced, sometimes smoky flavour; how hot the pasta turns out depends on the brand and the amount. Start with 1 tablespoon and taste the sauce before adding more. The tomato tempers the heat and brings the flavours together. A splash of pasta water makes the sauce glossy and helps it cling to the pasta: the starch in the cooking water adds more cohesion than extra oil. Add it a little at a time, as the amount you need varies depending on the pasta shape.
Fry the chickpeas separately so they keep their firm bite instead of softening in the sauce. Pat them thoroughly dry before they go into the pan; moisture makes it harder to get them crispy. Let them drain briefly after frying and stir them through the pasta just before serving, or scatter them on top. Canned or jarred chickpeas are convenient, but rinse and drain them well. Coriander and lemon provide a fresh, green counterpoint to the roasted pumpkin and spicy sauce.
Short pasta such as rigatoni, penne or fusilli works well: the sauce clings to the ridges and settles in the hollows. If you don't have harissa, use another chilli paste and add a little ground cumin if you like; the flavour will be different, so taste and adjust as needed. Parsley can replace coriander, although the result will be less citrusy. Serve the pasta straight away, perhaps with a simple green salad. Store leftovers covered in the fridge and reheat thoroughly with a small splash of water; the chickpeas will be less crispy.
Preheat the oven to 220 °C (200 °C fan). Cut the pumpkin into cubes of about 2 cm. Toss with 2 tablespoons olive oil, half a teaspoon of salt and some black pepper. Spread out on a baking tray and roast for 25–30 minutes, until the cubes are soft and browned at the edges.
Meanwhile, pat the chickpeas thoroughly dry with a clean tea towel or kitchen paper. Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Fry the chickpeas for 8–10 minutes, stirring regularly, until golden brown and crispy. Season with a pinch of salt and set aside.
Cook the pasta in plenty of salted water according to the packet instructions, until al dente. Before draining, scoop about 200 ml of pasta water out of the pan.
Heat the remaining tablespoon of olive oil in a large pan. Cook the onion gently for 4–5 minutes. Add the garlic and cook for 30 seconds. Stir in the passata and 1 tablespoon harissa and simmer gently for 5 minutes. Taste and add more harissa if you like.
Add the drained pasta to the sauce with 100 ml pasta water. Toss and add more pasta water as needed until the sauce clings smoothly to the pasta. Gently fold through the roasted pumpkin, lemon zest and the juice of half a lemon. Taste and adjust with salt, pepper or extra lemon juice.
Divide the pasta between four plates. Scatter the crispy chickpeas and coriander over the top just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.