Spiced Pumpkin Linguine

Prep time: 15min
Total time: 45min
Serves 4
1 tbsp
canola oil
15 mL
8 slices
Genoa salami, thinly sliced
4 cups
peeled, diced sugar pumpkin
1 L
small onion, diced
2 cloves
garlic, peeled and crushed
1/2 tsp
each ground turmeric and cumin
2 mL
1/4 tsp
ground nutmeg
1 mL
1/8 tsp
each salt and pepper
0.5 mL
2 cups
500 mL
1/4 cup
chopped fresh basil
60 mL
1/4 cup
finely chopped fresh chives
60 mL
1 pkg
fresh linguine
350 g
1/2 cup
grated Parmesan cheese, divided
125 mL
1/4 of the recipe
17 g
saturated fat
6 g
63 g
24 g
55 mg
4 g
670 mg


  1. Heat oil in a saucepan over medium-high heat; add the sliced salami, cooking until golden, 3 to 4 min. Transfer to a paper towel to drain. In the same saucepan, cook the diced pumpkin and onion until soft and caramelized, 5 min. Stir in the garlic and spices, cook 1 min. Stir in the milk and reduce to a gentle simmer. Cover and cook until pumpkin is tender, 12 to 15 min.

  2. Transfer the sauce to a blender and purée until smooth. Coarsely chop the cooked salami, reserving 2 tbsp (30 mL) for garnish and stir into the sauce with the basil and half the chives.

  3. Cook the pasta according to package directions and reserve 1 cup (250 mL) pasta water before draining. Toss the pasta with half the grated cheese and divide among 4 bowls. Thin out the sauce with spoonfuls of reserved pasta water, if needed, then ladle the sauce over the pasta and garnish with remaining salami, chives and grated cheese.