Creamy Pumpkin Pasta
This pumpkin pasta made with homemade pumpkin puree and mascarpone is deliciously creamy and topped off with Parmesan cheese making this the best autumn recipe ever.
Equipment
- Large shallow frying pan
Ingredients
- 1 Small Pumpkin / or 500g of pumpkin puree
- 1 Teaspoon Salt
- 2 Tablespoons Olive oil
- 1 Whole Onion Finely diced
- 2 Cloves Garlic
- 100 milliliters Whole milk
- 2 Tablespoons Tomato puree
- 2 Tablespoons Mascarpone
- 400 g Pasta
- 40 g Parmesan Grated, plus a little extra to garnish
- 100 milliliters Water Reserved pasta water from cooking
- 2 Handfuls Rocket leaves To garnish ( Arugula )
Instructions
- The first thing to do is preheat your oven to 200°c or 400°f.
- Line a baking sheet with parchment paper and set it to one side.
- Cut your pumpkin in half then take out all the seeds and pulp using a spoon.1 Small Pumpkin / or 500g of pumpkin puree
- Sprinkle the pumpkin with a little salt and place it onto your lined baking sheet with the cut side down and the skin facing up.1 Teaspoon Salt
- Place on the middle shelf of your preheated oven and bake for 45 minutes or until the pumpkin flesh is soft and the skins are slightly caramelized in color.
- Remove the pumpkin skins and place 500g of pumpkin flesh into a bowl and set to one side.
- In a large frying pan add in the olive oil and diced onion and cook over a low heat for 10 minutes until softened and translucent.2 Tablespoons Olive oil, 1 Whole Onion
- Using a garlic crusher add in the 2 cloves of garlic and fry for another minute.2 Cloves Garlic
- Grab yourself a blender and add in the 500g of pumpkin flesh, the fried onions, and the milk, and blend for 2-4 minutes until very smooth and all the lumps have gone.100 milliliters Whole milk
- Add the blended mixture back into your frying pan and add in the tomato puree, and mascarpone. Then stir the sauce over a low heat.2 Tablespoons Tomato puree, 2 Tablespoons Mascarpone
- Cook your pasta in a large saucepan as per the package instructions (usually about 10 to 12 minutes in boiling water).400 g Pasta
- Once your pasta is cooked drain the water reserving about 100ml of the pasta water for the pumpkin sauce.
- Add your pasta to the frying pan of pumpkin sauce and stir, then add in the 100mls of the reserved pasta water and the Parmesan cheese and stir until the pasta is fully coated and all the ingredients are well incorporated.100 milliliters Water, 40 g Parmesan
- Serve in pasta bowls with a little extra Parmesan and a few rocket leaves ( Arugula ) to garnish.2 Handfuls Rocket leaves
Notes
Tips & Tricks
If you like your pasta to have a little hit of spice, add in a few crushed chili flakes when you add in the tomato puree and mascarpone.
If you have leftover pumpkin after baking it in the oven blend it up for 2-4 minutes until smooth and add it to an airtight storage container, this pumpkin puree can be used in lots of other autumn recipes.
You can store this pasta for a couple of days in an airtight container in the refrigerator, but you'll need to add a little milk when you reheat it, to loosen the pasta.
Nutrition
Calories: 572kcalCarbohydrates: 103gProtein: 22gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 836mgPotassium: 1541mgFiber: 6gSugar: 15gVitamin A: 29462IUVitamin C: 35mgCalcium: 279mgIron: 5mg
Tried this recipe?Let us know how it was!