I made this for the first time this week and I HAD to pop it up on the blog IMMEDIATELY for you because it is SO amazing!
You wouldn’t even know the main ingredient is pumpkin, and both my boys who are currently going through a ‘no pumpkin’ phase wolfed it down!
The beauty of this recipe is that it is simple, economical, full of goodness and you can use whatever pasta is in your cupboard!
INGREDIENTS:
500g Pumpkin, peeled and chopped
2 Tablespoons Stock Powder
500g Pasta
1 Tablespoon minced garlic (or fresh)
1/3 Cup Light Cream
1/3 Cup Milk
2 Tablespoons Butter
1/2 Cup Fresh Grated Parmesan
Method:
1.In a pot add the stock powder and pumpkin, cover with water and cook over medium/high heat until tender then drain and set aside to cool.
2. Once pumpkin is cooled, blitz in a blender until smooth.
3. Bring a pot of water to the boil and cook pasta until al dente. Keep a cup of the pasta water aside before draining.
4. While pasta is cooking, melt butter over a medium/low heat and stir in garlic once metled. Cook for 1-2 minutes until fragrant and then add in pumpkin, light cream, milk and parmesan. Stir until sauce thickens and heats through and add any pasta water to thin the sauce to preferred thickness.
5. Add in pasta and stir through until heated and coated, divide into bowl and garnish with parmesan and spring onions or parsley (I had neither on hand).
Let me know if you make it!
