Pumpkin Pasta

Fry the onion in a casserole with the oil and a pinch of salt for 10 mins. Add the garlic, fry for a minute more, then remove from the heat. Meanwhile, boil the pumpkin in salted water for 15 mins or until tender. Drain, toss in a blender and blitz with the milk, onions and garlic until very smooth. Tip into a large frying pan with the mascarpone and tomato puree, season to taste, and bring to a low simmer. Toss in the cooked pasta with the parmesan, season again and serve with more parmesan and black pepper.

35 mins

4 serving

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