Name: Creamy Pumpkin Pasta
Ingredients: 2 tbsp olive oil; 1 onion (chopped); 2 garlic cloves (crushed); 500 g pumpkin, peeled & cut into roughly 3cm cubes; 50–100 ml milk; 2 tbsp tomato purée; 2 tbsp mascarpone, cream cheese or fresh cream; 350 g short pasta (like penne); 40 g parmesan, grated

Creamy Pumpkin Pasta

Ingredients

2 tbsp olive oil
1 onion chopped
2 garlic cloves crushed
500 g pumpkin, peeled & cut into roughly 3cm cubes
50–100 ml milk
2 tbsp tomato purée
2 tbsp mascarpone, cream cheese or fresh cream
350 g short pasta (like penne)
40 g parmesan, grated

Instructions

Fry the onion with a pinch of salt for 10–15 minutes until soft and translucent. Add garlic and fry for 1 minute more. Remove from the heat and leave to cool.
Cook the pumpkin in boiling salted water for 10–15 minutes until tender. Blitz with 50ml milk and onions until smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon. Pour into a large frying pan with the tomato purée and mascarpone, and simmer over low heat.
Cook your pasta and drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50–100ml of the reserved water to loosen. Season with extra parmesan. Enjoy!

Rediscover Dairy

Creamy Pumpkin Pasta

Ingredients

Instructions