Pasta-ye Goje Farangi va Kadoo (پاستا گوجه فرنگی و کدو) — Persian-Style Tomato and Pumpkin Pasta

• 320 gShaped pasta (penne or fusilli) (dry)
• 12 gSalt (for pasta water (about 2 tsp))
• 30 mlOlive oil (2 tbsp)
• 350 gPumpkin (peeled, seeded, cut into 2 cm cubes)
• 250 gZucchini (cut into 1.5 cm half-moons)
• 200 gMushrooms (sliced 5 mm thick (cremini or button))
• 150 gRed bell pepper (cut into 2 cm squares)
• 150 gGreen bell pepper (cut into 2 cm squares)
• 150 gYellow bell pepper (cut into 2 cm squares)
• 150 gOnion (finely diced)
• 18 gGarlic (minced (about 6 cloves))
• 600 gTomatoes (ripe, grated or finely chopped)
• 30 gTomato paste (2 tbsp)
• 120 mlWater (to loosen sauce as needed)
• 1 gBlack pepper (1/2 tsp, freshly ground)
• 2 gTurmeric (1 tsp)
• 1 gGround cumin (1/2 tsp)
• 1 gDried mint (1 tsp)
• 15 mlLemon juice (1 tbsp, to brighten)
• 15 gFresh parsley (finely chopped)

Instructions

1. 1

   Prep all vegetables so they cook evenly: cube the pumpkin to about 2 cm, slice mushrooms 5 mm thick, and cut the peppers into 2 cm squares. Grate or finely chop the tomatoes to release juice. Mince the garlic and dice the onion. Keep zucchini slightly thicker so it stays tender, not mushy.

2. 2

   Heat 2 tbsp (30 ml) olive oil in a wide skillet or Dutch oven over medium-high heat. Add pumpkin with a light sprinkle of the measured sauce salt (about 1 g) and cook 8–10 minutes, stirring every 2 minutes, until edges caramelize and cubes are nearly tender. Transfer pumpkin to a plate.

3. 3

   In the same pan over medium-high heat, add mushrooms and cook 5–6 minutes until they release moisture and begin to brown. Add the red, green, and yellow bell peppers and cook 4 minutes, stirring, until glossy and slightly softened. Add zucchini and cook 2–3 minutes more; remove all vegetables to the plate with pumpkin.

4. 4

   Reduce heat to medium. Add diced onion to the pan and cook 6–8 minutes until translucent and lightly golden, scraping up browned bits for flavor. Stir in minced garlic and cook 45–60 seconds until fragrant. Add turmeric and cumin and stir 20 seconds to bloom the spices without scorching.

5. 5

   Add grated tomatoes and tomato paste. Stir well and bring to a steady simmer over medium heat. Cook 12–15 minutes, stirring every 2–3 minutes, until the sauce thickens and turns a deeper red. If it becomes too thick before the raw tomato taste cooks off, add up to 120 ml water in small splashes.

6. 6

   While the sauce simmers, bring a large pot of water to a rolling boil. Add 12 g salt to the water, then add the pasta. Cook 1–2 minutes less than package directions for al dente (typically 8–10 minutes total), stirring in the first minute. Reserve 180 ml pasta water, then drain.

7. 7

   Season the tomato sauce with the remaining 6 g salt and 1 g black pepper, then fold the cooked vegetables back into the sauce. Simmer 3–4 minutes so flavors meld and pumpkin finishes tender. Add 60–120 ml reserved pasta water to create a silky, clingy sauce that coats vegetables evenly.

8. 8

   Add drained pasta to the skillet and toss over medium heat for 1–2 minutes until every piece is coated and the sauce lightly emulsifies. Turn off heat and stir in dried mint, lemon juice, and chopped parsley. Taste and adjust salt and pepper. Rest 2 minutes before serving for best texture.