Pumpkin Pasta
- 2 tbsp olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 500g cubed pumpkin or squash
- 50ml whole milk
- 2 tbsp sundried tomato puree
- 2 tbsp mascarpone
- 350g rigatoni, cooked
- 40g grated parmesan
- 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