Creamy Pumpkin Pasta
Get cosy this autumn and enjoy this delicious Creamy Pumpkin Pasta dish. Learn how to make it with these easy-to-follow instructions!
Prep time: 15 minutesCook time: 35 minutes
Serves: 4
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
- 50-100ml whole milk
- 2 tbsp tomato purée
- 2 tbsp mascarpone
- 350g short pasta (rigatoni or penne)
- 40g grated parmesan or vegetarian alternative, plus extra to serve
Method:
Step 1: Start by heating the oil in a large pan over medium heat. Add the onions and a pinch of salt, cook for 10-15 minutes until soft and see-through. Stir in the garlic and cook for further minute. Remove from heat and let cool slightly.
Step 2: In the meantime, boil the pumpkin in salted water until it can be easily pierced with a knife. Drain and blend with 50ml of milk and the cooked onions until smooth. Gradually add more milk until the mixture coats the back of a spoon. Transfer to a frying pan and mix in the tomato purée and mascarpone, bringing it to a gentle simmer.
Step 3: Cook the pasta according to package instructions in boiling, salted water. Drain, ensuring to keep a little pasta water. Add the pasta to the pumpkin sauce, along with the parmesan and 50-100ml of the pasta water to loosen it. Season and garnish with extra parmesan.
Recipe inspired by BBC Good Food
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