Pasta soaked in a super rich and creamy pumpkin sauce. Just the kind of comfort food you need on a cold night, but not so unhealthy that you have to feel guilty afterwards.
Anyone in New Zealand over pumpkin yet? Towards the end of winter I can’t help but look at pumpkin and think, not again, but actually it is one of the most faithfully versatile vegetables and really should be awarded the ‘Workhorse of Winter’ award!
When you make this pasta, you will not believe you made it. I am serious, you’ll be like . . . chew chew . . . woah! did I make this? It tastes that good.
It’s bright orange for a start, so it looks pretty stunning and it looks even more so if you throw some fresh, chopped parsley and/or rosemary on top for garnish. So yes, it looks amazing, but mainly it tastes amazing, so creamy and rich and it just sticks so well to the pasta. I prefer to use a long pasta mainly because this sauce grips so well that I like to make the most of it, but it would work equally as well with a shorter variety, perhaps a shell variety.
Some good news is that the amount of pumpkin in this dish is providing you with a good dose of vitamin A as well. Vitamin A helps your vision and is also good for maintaining healthy skin, teeth and bones. Go the pumpkin!
- 1 packet dried pasta of your choice
- 2 Tbsp olive oil spread (or butter)
- 1 large shallot, chopped
- ½ tsp cayenne pepper (optional, only if you want a little heat/spice)
- 800 g pumpkin (about ½ a pumpkin)
- 150 ml single cream
- ½ bunch fresh parsley, chopped
- ½ tsp fresh rosemary, chopped (no twig)
- salt, for seasoning
- pepper, for seasoning
- 4 Tbsp parmesan cheese, and a little for garnish
- Add the olive oil spread (or butter), rosemary, and shallot to a pan with a sprinkling of salt and fry over a medium heat until the shallot is translucent.
- Cut the skin off the pumpkin, remove the seeds and chop into cubes.
- Tip the pumpkin into the pan and cover with a lid. Leave to cook for about 35 minutes (until the pumpkin is cooked). Stir occasionally.
- Cook your pasta as per packet instructions.
- Into the pan of cooked pumpkin add the parmesan cheese, cream and parsley and stir.
- Add the cooked pasta to the pumpkin pan and toss so that all of the pumpkin mix is over the pasta.
- Serve onto plates with a sprinkling of parmesan cheese and some chopped rosemary (optional)