A Saffron Pumpkin Pasta Bake with Pistachios & Goat Cheese for Virtual Pumpkin Party

Saffron Pumpkin Pasta Bake for Virtual Pumpkin Party | Pasta al Forno con la Zucca | Lab Noon by Saghar Setareh

Announcement: I am hosting a Persian Autumn dinner in Rome, Trastevere on November 5th to kick start my supper club. Tickets are on sale and they’re selling fast. Get yours if you’re in town. 

The Virtual Family Gathering

When Aimee contacted me a while ago to take part in the huge food blogger round up for a virtual pumpkin party, automatically my mind started searching for something Persian and sweet. But then I remembered I had already posted my favorite Persian pumpkin dessert last year. So after giving it some thought, I knew I was going for an Italian recipe for this orange marvel of Autumn. A savory one. 

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A hearty pasta bake, I thought. (believe it or not, this is my first pasta recipe on the blog!) A baked pasta dish is the heart of an Italian table at Sunday’s lunch. Just think lasagna, cannelloni or other pasta bakes. It’s often cooked by a granny, or a collaboration of aunts. It should be bubbling hot and cheesy, yet with crunchy and crispy at the edges of the pan, just instant before being burnt. That’s what your guest will fight to get, the angles of baked pasta, kinda of like our Persian tahdig (the crust at the bottom of a rice pot).

Try to picture this big family reunion on a Sunday; where you hear that distant hums of everyone chatting in the kitchen while preparing, when you’re chilling on a couch. It’s a crisp, cool day in October, a large number people sit at one enormous table, break bread, chat and share their stories over a meal. 

This round up is a kinda like those Sunday family lunches; we’re in one hundred and eleven! ONE HUNDRED AND ELEVEN pumpkin recipes, from different places, and different people. You can find the complete list of all the fellow bloggers with a link to their post after my recipe.

Before I let you sit back and enjoy all these beautiful posts, I should thank Sara and Aimiee for “hosting” this party and all the organization. It’s a tough job, we know, and we’re very grateful of all this shared bounty. <3

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Tips for The Pumpkin Pasta Bake with a Persian Touch

This pasta bake is extremely simple, and unlike the typical Italian pasta al forno, is not too heavy/oily/cheesy. I have used only parmesan and aged goat cheese. By all means do add besciamella when layering the pasta if you feel like it. I found the saffron pumpkin sauce sufficiently creamy and wet to embrace all the pasta.

The reason I used aged goat cheese is that the pumpkin sauce (since quite simple), is very sweet, so the full and strong flavor of aged goat cheese is crucial to create a balance between the sweetness and tartness of this dish.

I have used whole grain conchiglie (sea shell) pasta, and I suggest you use a short pasta that can absorb all the sauce. Fusilli e penne can also work well. Use whole grain pasta to get more nutritional goodness and fiber. (Also, refined carbs don’t like me much.)

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For this recipe, I cut the pumpkin (I used kabocha squash) in small pieces for roasting the oven, because I wanted to increase the surface of caramelization on the pumpkin, gives a depth to the flavor. But you can just roast the pumpkin  and scoop out the flesh for making the sauce, although in my opinion it will be too sweet this way. The skin is edible and delicious too! Don’t waste it. I also put two mandarines (cut in half) for roasting the pumpkin in the oven, merely for good (holidayish) smell.  Continue reading

The Layoff, A Praise to Creative Work & Gradara Workshop Recap

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Read Betty’s recap post about Gradara Workshop here | Read Zaira’s recap post here | Valentina’s post coming soon. | My recap starts at point 2 of this post.

I. The Gentle Layoff or a Note to Self

After the huge ups and downs that started in my life last year, early this Spring, it started to feel more steady, workwise speaking. After a six month internship in an startup office, I was hired as the content manager; I’ve worked on the blog and the social media of an interior design website. An exciting adventure and a very full time job, that demanded for almost all of my energy.
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However the euphoria of the new job did not last long. Soon I started feeling restless, as what I did, although thrilling, was not much creative. I started missing working in the the creative/artistic/culinary world. 

Now that I look back to the end of July, I can see clearly how attending the Gradara Workshop —hosted by talented ladies Betty, Zaira and Valentina— was a turning point. I had never met these girls in person, and it was my first time at Valentina’s home, but somehow I felt at ease with whatever was going on, things came naturally to me, I was at the right place at the right time. 

As I came back to Rome, I started to feel uneasier every day at work. I tried to remain focused at my deskjob but I felt out of breath as I dreamed about cooking, shooting and creating something instead of organizing documents. 
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At a certain point, on September 1st when I woke up in the morning, I looked at the rays of the early sun outside the window, then sat on the bed and… started to cry! The mere idea of going back to that office for a long, indefinite time made me feel plain miserable.

Later when I was washing the breakfast dishes, all I could think about was the need for a big change, a revolution.

The big change arrived some hours later. On that same day, I was, very nicely, laid off.

And, odd as it may sound, I felt relieved! I felt that my chance had come, I could do whatever I wanted. This is an opportunity. Now I can dive back into creative work and start anew! 

It wrote these words down immidiately, in order to record my precise intinctive reaction to this apparently bad news; down at the bottom of my guts I was feeling lighter, content and not worried at all. 

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That night I went to bed quite late. The subconscious did its dirty job. I jetted awake, very early, feeling quite anxious.

So, I left This note to remind myself to trust my instinct. To remember, always, what my reaction was to this. To know that I can do better. This is not some self-helping acknowledgin or inspirational note. It’s what it is. 

Do not forget it. Do not forget how miserable you felt on the morning of September 1st, thinking about going to office, and how things lightened up and how you sincerely smiled, after many days, when on early evening of the very same September 1st, you were fired.”

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Here I also inform you officially that as of October 1st, I’m available fulltime for jobs for Photography, blogging, cooking lessons, workshops and graphic design, food tours in Rome/Italy and recipe developing for brands and editorial products.

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No better moment than this to finally publish this memoirs of three days of pure creativity with like-minded people, with a touch of magic that only true passion at heart and crafty hands can bring to life.

2. The Gradara Workshop, The Italian Riviera, July 2016

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It was Summer time at its peak. The Italian riviera, where Valentina lives, was hot, humid and adorable.

I got on a train from Rome’s Termini station that took me towards north one day before the workshop. There, in the station of Cattolica Valentina, Zaira and Betty were waiting for me. Though it was the first time we met, we clicked immediately; we shared the stories of our lives and a laughter or two.

That evening we had the best piadina (Italian authentic flatbread from the Romagna region, wrapped around cold cuts, cheese and vegetables), somewhere looking over the sea. A simple, incredibly convenient dinner that represented the charm of local Italian regional gastronomy at its best.

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On Friday, we harvested and arranged flowers, wrapped the gifts for the attendee (incredibly gorgeous looking Raku ceramic bowls by Freaky Raku), froze peaches for the welcome drink. Betty, Zaira and Valentina went through their keynotes and slides.

By the times the attendees arrived to the garden of the Solfrinis, the sun was low, and our beautifully styled Summer table was decorated with fresh fruit, crystal glasses, roses and flowers from the countryside and olive branches.

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We were a group of talented, sensible women from all walks of life, different religions, and three different continents; In a moment where the world is being teared apart by hatred and fear, we gathered around from Italy, Germany, Switzerland, USA, Canada, Croatia, Turkey, Lebanon, Kuwait and Iran and celebrated our similarities, while each expressing uniqueness through our personal stories.   Continue reading

One year of Lab Noon, the Virtual Birthday Party, Friuty Birthday Cake for Summer & a GIVE-AWAY!

Lab Noon's Fruity Birthday Cake | Torta di Compleanno di Lab Noon -3Lab Noon officially turned one on June 19th. I remember how very confused, extremely tired and incredibly excited I was to launch the blog after many months of work. The blog was supposed to be written three languages, English, Italian and Persian. I decided to omit Persian after a short while. My first ever recipe quickly became an all time hit! Though now looking back I see many things that I would’ve done differently. Lab Noon's Fruity Birthday Cake | Torta di Compleanno di Lab Noon -9

It’s been an amazing year. I have said long thanks to all supporters in the invitation to this virtual birthday party. Here I want to thank all these lovely and talented food bloggers, who have accepted my invitation and prepared lovely cakes/dessert to share with you for #LabNoonsBirthdayParty. Some of these bloggers have been inspirational to me even before I started blogging and some I discovered in this one of year blogging. Some of them I have met in person or know them more personally in some way, some were pure strangers that reached me and joined the party. I am so glad I’ve known you all. Big, acclaimed ones, and new comers. I wish I could hug you one by one, and taste your cakes. Thank you everyone, really. 

Lab Noon's Fruity Birthday Cake | Torta di Compleanno di Lab Noon -11Bellow you will find a list of all the food bloggers who have taken part in Lab Noon’s vitual birthday party and their recipes. (I have tried my best to be organized and get the right link to everyone, but if you get a error please let me know and I’ll fix it). Lab Noon's (virtual) Birthday Party-1-2

Secondly, I want to thank once more Paola from Pauta Pot who generously gives these two beautiful, handmade, birdy cups as a give-away for our party. You can win these cups simply by writing a comment under this post, about the recipes and Lab Noon’s birthday. Then I will extract a name randomly and we will send you those cups! Please remember that  free shipping is available only in Europe.

The Recipes of the Guest Food Bloggers for Lab Noon’s Birthday Party (in alphabetical order)

Lab Noon’s Fruity Birthday Cake for Summer

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My idea of home made cake is something simple and rustic. Of course I would love a proper, nice & fancy cake (like many of the recipes above really put me to shame for how beautiful and perfect they are). But cakes that I like to make are simple, and very homy, filled with nutrient ingredient, so that with a sweet treat you can more than just empty calories. Recently I am always using more fruit in the batter and on topping of cakes that I make. Inspired by some natural jams and confections that use apples or apple juice as sweeteners, I have reduced the amount of sugar in my cakes dramatically and I have substitute it with apples! Both apple puree or grated apple work. Apple puree is cooked (so more time need), more smooth, but can also be much more watery. Grated apples brown easily (no matter how much lemon juice you add), some pieces could be bigger than others, but it gives a very nice texture and moistness to the cake. Continue reading