Khorak Kadu Halvai (خوراک کدو حلوایی) — Persian Creamy Pumpkin & Shell Pasta Stew

• 600 gPumpkin (peeled, seeded, cut into 2 cm cubes) (Use a sweet winter squash such as kabocha or butternut if pumpkin is unavailable)
• 250 gZucchini (cut into 2 cm half-moons) (About 2 medium)
• 200 gMushrooms (sliced) (Cremini or white button)
• 200 gYellow onion (finely diced) (About 1 large)
• 45 mlOlive oil (3 tablespoons, divided)
• 12 gGarlic (minced) (About 3 cloves)
• 400 gChopped tomatoes (Canned, with juices)
• 20 gTomato paste (1 tablespoon, for deeper color and sweetness)
• 900 mlChicken broth (low sodium) (Warm if possible)
• 2 tspGround turmeric (Classic Persian base spice)
• 1 tspGround black pepper
• 1.5 tspFine sea salt (Adjust to taste, depending on broth saltiness)
• 1 tspDried mint (Optional but traditional-leaning herbal note)
• 20 gFresh basil (finely chopped) (Plus extra leaves for serving)
• 150 gCream cheese (full-fat) (Cut into cubes, softened at room temperature 15 minutes)
• 15 mlLemon juice (1 tablespoon, to brighten the sweetness of squash)
• 180 gSmall pasta shells (Conchiglie piccoli or similar)
• 2000 mlWater (For boiling pasta)
• 10 gFine sea salt (for pasta water) (About 2 teaspoons)

Instructions

1. 1

   Warm a heavy pot over medium heat for 2 minutes. Add 30 mL (2 tablespoons) olive oil and the diced onion. Cook 10–12 minutes, stirring every minute, until deeply translucent and lightly golden. Add garlic and turmeric; cook 60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

2. 2

   Add sliced mushrooms and 15 mL (1 tablespoon) olive oil. Increase to medium-high and sauté 6–8 minutes until the mushrooms release their moisture and the pan looks mostly dry. Stir in tomato paste and cook 2 minutes to caramelize. Add chopped tomatoes, black pepper, salt, and dried mint; simmer 5 minutes to meld flavors.

3. 3

   Pour in the chicken broth and bring to a gentle boil over medium-high heat, about 4–6 minutes. Add the pumpkin cubes, reduce to a steady simmer, cover, and cook 15 minutes. Stir once halfway through, keeping pieces intact. Add zucchini, re-cover, and simmer 10–12 minutes until pumpkin is tender and zucchini is just soft.

4. 4

   While the vegetables simmer, boil 2000 mL water in a separate pot. Add 10 g salt, then pasta shells. Cook to al dente according to package timing (typically 8–10 minutes), stirring twice to prevent sticking. Reserve 120 mL pasta water, then drain. Toss shells with 1–2 tablespoons of stew liquid to keep them glossy.

5. 5

   Lower the stew heat to low. Add cream cheese cubes and stir gently for 2–3 minutes until fully melted and velvety; do not boil once the dairy is in. Add chopped basil and lemon juice. If the stew is too thick, loosen with 30–120 mL reserved pasta water until it coats a spoon like light cream.

6. 6

   To serve, divide pasta shells among bowls and ladle the creamy pumpkin stew over the top, or fold the pasta into the pot for a thicker, casserole-like finish. Simmer together on low for 2 minutes only. Taste and adjust salt, pepper, and lemon. Garnish with extra basil leaves and rest 5 minutes before eating.