This pasta can be eaten any time but is best for Halloween. I like to top it off with toasted pumpkin seeds.
|2 cups||halloween-shaped pasta|
|2 cups||wagon wheel-shaped pasta|
|2 1/2 cups||peeled chopped pumpkins|
|1 teaspoon||ground nutmeg|
|1 teaspoon||ground allspice|
|1 teaspoon||ground cinnamon|
|1 teaspoon||minced garlic|
|1 teaspoon||chopped onion|
|1 teaspoon||chili powder|
|3 tablespoons||olive oil|
|1 (4-ounce) can||sliced black olives|
|1 (8-ounce) can||garbanzo beans, drained|
|1/4 cup||chopped garlic|
|1/2 cup||grated Parmesan cheese|
|1/4 cup||olive oil|
|3 tablespoons||dried oregano|
Bring a large pot of lightly salted water to a boil. Cook Halloween-shaped and wagon wheel-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
Place pumpkin in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return pumpkin to pot. Add nutmeg, allspice, cinnamon, 1 teaspoon garlic, onion, chili powder, and 3 tablespoons olive oil; stir to coat.
Toss olives and garbanzo beans into cooked pasta. Add 1/4 cup garlic, Parmesan cheese, 1/4 cup olive oil, and oregano. Toss to coat; top with pumpkin mixture.