Pumpkin Pasta
Get cosy with this deliciously creamy pumpkin pasta dish. It's a comforting, autumn-inspired recipe, offering a balance of warmth and flavour, perfect for a quick and satisfying meal. Simple to prepare, it brings a rich, seasonal touch to your table.
- COOKING TIME : 30 minutes
- PREPARATION TIME : 10 minutes
- DIFFICULTY : Low
- 200g Penne
- 1/2 Onion
- 1 Garlic clove, crushed
- 250g Pumpkin (chopped into cubes)
- 50ml Whole milk
- 1 tbsp Tomato purée
- 1 tbsp Mascarpone
- 20g Grated parmesan, plus extra to serve
- Mixed fresh herbs (thyme, majoram) To taste
- 1 tbsp Oil
Step 1
Arrange the pumpkin cubes on a baking tray covered with baking paper and season with oil, salt, pepper, and fresh herbs.
Bake in the oven for approximately 20 minutes at 200°C.
Finely chop the onion and fry in a large pan with a drizzle of oil and a pinch of salt until soft and transparent.
Add the garlic and fry for another minute, then set aside.
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Step 2
Once the pumpkin is cooked, blend together with the sautéed onion and milk until smooth.
Pour the cream into a large pan, add the mascarpone and tomato purée, then bring to the boil and simmer over a low heat.
Step 3
Cook the pasta in a pan of boiling, salted water until al dente. Drain and toss the pasta in the pumpkin sauce.
Stir in the grated parmesan, adding a little of the pasta water to loosen if needed.
Plate and serve with the extra grated parmesan and a sprinkling of pepper to taste.
Top tips:
You can replace the mascarpone with ricotta or another type of spreadable cheese.
You can replace the parmesan with a vegetarian alternative.
You can add chopped parsley as a final decoration if you like.
You can add fresh or dried chilli to the initial stir if you like to spice things up.
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