{"id":46367,"date":"2026-02-02T13:00:24","date_gmt":"2026-02-02T12:00:24","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46367"},"modified":"2026-02-02T16:05:31","modified_gmt":"2026-02-02T15:05:31","slug":"gluten-free-spaghetti-pumpkin-lupini-provolone","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/gluten-free-spaghetti-pumpkin-lupini-provolone\/","title":{"rendered":"GLUTEN FREE SPAGHETTI N\u00b03"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"SPAGHETTI N\u00b0 3 SENZA GLUTINE con ZUCCA, LUPINI e PROVOLONE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/x3maTr0vQnQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 4 PEOPLE<\/strong><\/p>\n\n\n\n<p>250 g Rummo Gluten-Free Spaghetti No. 3<br>300 g pumpkin pulp<br>500 g lupini beans<br>Provolone del Monaco<br>Parsley<br>Chili pepper<br>2 garlic cloves<br>Salt<br>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>First, place the lupini clams in a bowl with water and salt and leave them to purge for at least an hour. Cut the pumpkin pulp into small pieces. Saut\u00e9 the garlic in a pan with oil, chili pepper, and parsley, then remove the parsley and garlic and add the pumpkin. Add salt and a little boiling water and cook until tender. Blend with a hand blender. Saut\u00e8 the garlic in a pan, then remove it, add the parsley and lupini beans and a little boiling water, cover with a lid until the lupini beans have opened. Shell about 3\/4 of them and set them aside with a little of their cooking water to keep them warm. Transfer the pumpkin cream to the saucepan with the lupini clams and season with the saut\u00e9ing water. Meanwhile, cook the gluten-free Spaghetti N\u00b0 3 in a pot of boiling salted water. Remove 2-3 minutes before the cooking time on the pack and finish cooking with the pumpkin and shelled lupini clams, adding a little cooking water. Remove from the heat and add a little freshly grated Provolone del Monaco. Serve on plates, adding a little pumpkin cream with the lupini clams, a few shavings of Provolone cheese, and garnish with the remaining lupini in their shells. Enjoy!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PEOPLE 250 g Rummo Gluten-Free Spaghetti No. 3300 g pumpkin pulp500 g lupini beansProvolone del MonacoParsleyChili pepper2 garlic clovesSaltExtra virgin olive oil DIRECTIONS First, place the lupini clams in a bowl with water and salt and leave them to purge for at least an hour. Cut the pumpkin pulp into small pieces. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1-768x768.png",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/Frame-1.png",1204,1204,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 250 g Rummo Gluten-Free Spaghetti No. 3300 g pumpkin pulp500 g lupini beansProvolone del MonacoParsleyChili pepper2 garlic clovesSaltExtra virgin olive oil DIRECTIONS First, place the lupini clams in a bowl with water and salt and leave them to purge for at least an hour. Cut the pumpkin pulp into small pieces.&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>GLUTEN FREE SPAGHETTI N\u00b03 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/gluten-free-spaghetti-pumpkin-lupini-provolone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GLUTEN FREE SPAGHETTI N\u00b03 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 4 PEOPLE 250 g Rummo Gluten-Free Spaghetti No. 3300 g pumpkin pulp500 g lupini beansProvolone del MonacoParsleyChili pepper2 garlic clovesSaltExtra virgin olive oil DIRECTIONS First, place the lupini clams in a bowl with water and salt and leave them to purge for at least an hour. Cut the pumpkin pulp into small pieces. 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