TODAY’S RECIPE: Creamy pumpkin pasta
SILKY and delicious. Serves: 4.
Ingredients
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
500g pumpkin, peeled and cut into 3cm cubes
50ml milk
2 tbsp tomato puree
2 tbsp mascarpone
350g pasta
40g grated Parmesan, plus extra to serve
Method
1 Heat oil in frying pan over low-medium heat and fry onion with a pinch of salt for ten minutes until softened and translucent. Add garlic and fry for one minute. 2 Meanwhile, cook pumpkin in a pan of boiling, salted water for ten minutes until tender. Drain and blitz in a blender with milk and onions until smooth. Tip into frying pan with tomato puree and mascarpone and bring to a simmer. 3 Cook pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of cooking water. Toss pasta with pumpkin sauce, Parmesan and some reserved water if needed to loosen. Season and scatter with extra Parmesan.
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2021-10-26T07:00:00.0000000Z
2021-10-26T07:00:00.0000000Z
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