about contact

Kamut® Penne with Pumpkin, Mushrooms & Meatballs

by
Jump to Recipe·Leave a Review

This Kamut® Penne with Pumpkin, Mushrooms & Meatballs is a wholesome and delicious pasta dish that delivers comfort and nutrition in every bite. With hearty homemade beef meatballs, sweet roasted pumpkin, and savory mushrooms tossed with ancient grain pasta, this recipe is both family-friendly and nourishing—perfect for starting the week on a healthy, satisfying note.

Why You’ll Love This Recipe

  • Nutrient-Packed: Kamut® wheat pasta is high in protein, fiber, and minerals.

  • Full of Flavor: Earthy mushrooms, sweet pumpkin, and rich meatballs create a balanced, flavorful dish.

  • Family-Friendly: A fun, hearty pasta everyone at the table can enjoy.

  • Seasonal and Wholesome: Great for fall or winter, with ingredients that nourish and comfort.

  • Customizable: Swap meat or veggies as needed to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 320 g Kamut® Brand Wheat penne

  • 250 g pumpkin, peeled and diced

  • 200 g champignon mushrooms, cleaned and sliced

  • 1 clove of garlic

  • Extra virgin olive oil

  • Salt and pepper, to taste

For the meatballs:

  • 150 g ground beef

  • 1 egg

  • Bread crumbs (as needed for binding)

  • 40 g grated Parmesan cheese

  • ½ clove garlic, finely minced

  • Fresh parsley, to taste

  • Salt and pepper, to taste

Directions

  1. Prepare the meatballs:
    In a bowl, combine ground beef, egg, bread crumbs, Parmesan, minced garlic, parsley, salt, and pepper. Mix until well combined and shape into small meatballs.
    Heat a drizzle of olive oil in a skillet and cook meatballs over medium heat until browned and cooked through. Set aside.

  2. Cook the vegetables:
    In a large sauté pan, heat olive oil and sauté a whole garlic clove until golden.
    Add the diced pumpkin and cook for 5–7 minutes, then add mushrooms. Season with salt and pepper and continue cooking until both are tender. Remove garlic and discard.

  3. Cook the pasta:
    Meanwhile, bring a pot of salted water to a boil and cook the Kamut® penne according to package instructions until al dente. Reserve ½ cup of pasta water and drain.

  4. Combine and serve:
    Add the drained pasta to the pan with pumpkin and mushrooms. Toss well, adding a splash of reserved pasta water if needed.
    Gently stir in the cooked meatballs and warm everything together for 1–2 minutes.
    Serve hot, topped with extra Parmesan and parsley if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

  • Vegetarian Option: Omit the meatballs and add chickpeas or sautéed tofu.

  • Spicy Kick: Add a pinch of red pepper flakes to the sauté pan.

  • Cheesy Boost: Stir in a spoonful of ricotta or mascarpone for extra creaminess.

  • Gluten-Free Option: Use gluten-free pasta and breadcrumbs.

  • Roasted Pumpkin: Roast the pumpkin for deeper caramelized flavor before combining.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to restore moisture.
This dish is not ideal for freezing due to the texture of the pasta and pumpkin.

FAQs

What is Kamut® wheat?

Kamut® is a brand of ancient Khorasan wheat known for its nutty flavor, high protein content, and easier digestibility compared to modern wheat.

Can I use canned pumpkin?

No, fresh diced pumpkin is recommended for the best texture in this recipe.

Are the meatballs baked or fried?

They are pan-fried for a golden crust and moist interior, but you can bake them if preferred.

What other vegetables can I add?

Zucchini, spinach, or bell peppers would pair well with the pumpkin and mushrooms.

Can I make the meatballs ahead of time?

Yes, prepare and refrigerate them for up to 24 hours in advance, or freeze and cook from frozen.

Is this dish suitable for kids?

Yes, it’s flavorful but mild and packed with nourishing ingredients.

What kind of mushrooms should I use?

Champignon (white button) mushrooms work well, but cremini or portobello slices are also great choices.

Can I use a different pasta?

Absolutely. Any short pasta like rigatoni or fusilli would work well.

How do I keep the meatballs from falling apart?

Be sure to use enough breadcrumbs to bind and avoid overmixing the meat.

Should I peel the pumpkin?

Yes, peel and remove the seeds before dicing for even cooking.

Conclusion

Kamut® Penne with Pumpkin, Mushrooms & Meatballs is a nutritious and comforting pasta dish that combines whole-food ingredients with robust, family-friendly flavors. Balanced and satisfying, it’s a perfect way to kick off your week with a meal that feels both wholesome and indulgent. This recipe is a celebration of real food, easy prep, and cozy flavors all in one bowl.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kamut® Penne with Pumpkin, Mushrooms & Meatballs

Kamut® Penne with Pumpkin, Mushrooms & Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Dinner, Pasta
  • Method: Stovetop
Print Recipe

Description

This KAMUT® Penne with Pumpkin, Mushrooms & Mini Meatballs is a nutrient-rich pasta dish loaded with flavor and wholesome ingredients. Featuring hearty KAMUT® penne, roasted pumpkin, sautéed mushrooms, and tender beef meatballs, it’s a satisfying dinner the whole family will love.

Ingredients

  • 320g KAMUT® Brand Wheat penne

  • 250g pumpkin, peeled and cubed

  • 200g champignon mushrooms, sliced

  • 1 clove garlic (for veggies)

  • Extra virgin olive oil

  • Salt and pepper, to taste

For the Mini Meatballs:

  • 150g ground beef

  • 1 egg

  • 2-3 tablespoons bread crumbs

  • 40g Parmesan cheese, grated

  • 1/2 clove garlic, minced

  • Chopped parsley, to taste

  • Salt and pepper, to taste

Instructions

  • Prepare the Vegetables:
    In a skillet, heat olive oil over medium heat. Add 1 clove of garlic and sauté briefly. Add cubed pumpkin and cook for 5–7 minutes. Add mushrooms and continue cooking until both are tender. Season with salt and pepper.

  • Make the Meatballs:
    In a bowl, combine ground beef, egg, bread crumbs, Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix well and shape into small meatballs.

  • Cook the Meatballs:
    In a separate skillet, heat olive oil and cook the meatballs until browned and fully cooked, about 8–10 minutes. Set aside.

  • Cook the Pasta:
    Boil the KAMUT® penne in salted water according to package directions. Drain and reserve a little pasta water.

  • Combine:
    Toss the cooked pasta with the sautéed vegetables. Add the meatballs and a splash of pasta water if needed. Drizzle with a bit of olive oil and toss gently to combine.

  • Serve:
    Plate the pasta and top with extra Parmesan and fresh parsley, if desired

Notes

  • You can roast the pumpkin beforehand for added sweetness.

  • Substitute ground turkey or chicken for a lighter meatball option.

  • This dish is high in fiber, protein, and flavor!

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *