Pumpkin Pasta
This rustic pasta dish is great for autumnal evenings, and roasting the pumpkin before adding it to the cream broth gives it an extra-special twist.
- Recipe serves4
- Preparation Time20 min
- Cooking Time25 min
Ingredients
- 400g pumpkin, deseeded, peeled, cut into 1cm cubes
- 1 large onion cut into wedges
- 2tbsps olive oil
- 400g fettuccine
- 150ml cream
- 150ml vegetable stock from Knorr Vegetable Stock Cube
- A handful of chopped parsley and chives
- 1tbsp chopped fresh thyme
- Pepper to taste
Method
- Bake pumpkin and onion drizzled with oil and thyme in pre-heated oven at 230°C for about 20 minutes or until soft and golden brown. At the same time cook fettuccine following packet instructions or until al dente.
- Place the cream, stock, half the parsley and chives in a frying pan over medium heat. Bring to the boil and cook for 4–5 minutes or until sauce thickens slightly.
- Drain fettuccine, add to cream mixture and toss to combine. Top the pasta with roast pumpkin and onion, and sprinkle with remaining parsley.
