Zucca Pasta Shells

Tortelli di Zucca is one of my favorite foods in the world and sometimes I just crave it really badly but don’t have the time for such elaborated recipe so I in the name of cravings I created a simple easy version of this amazing Italian recipe.

I really recommend you to try it out for the weekend and enjoy every bite of this pure comfort food!

 for 4-6 people


  • 500g cooked pumpkin(I used potimaron)
  • 120g almond pulp
  • 1 onion, sliced
  • 2 garlic cloves, mashed


  • 300g pasta shells

Sage Butter:

  • 1-2 tbsp olive oil
  • 1-2 tablespoons vegan butter or neutral coconut oil
  • ¼ cup water
  • ¼ tsp salt
  • Juice from 1 lemon
  • Sage leaves

Finishing: Optimal chopped toasted hazelnuts or walnuts


  1. Filling: Fry the onion and garlic in a drizzle of olive oil with a pinch of salt until juicy and soft;
  2. Mix all the ingredients together in a bowl and set aside;
  3. Cook the Pasta Shells in boiling water.
  4. Rinse the cooked shells in cold running water and fill each one;
  5. Place in a large baking tray;
  6. Pour the sage butter on top and heat it in the oven for 10 minutes at 180°C
  7. Sprinkle some grounded nuts on top and serve warm.

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