Pumpkin Pasta

Use up those leftover pumpkins with a delicious autumnal pumpkin pasta sauce!

Key Details

  • Serves: 4 - 6
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

Ingredients

  • A pumpkin or butternut squash
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato puree
  • 200g ricotta
  • 30g pecorino, grated
  • Pasta of your choice
  • Handful of parsley, chopped

  • A pumpkin or butternut squash
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato puree
  • 200g ricotta
  • 30g pecorino, grated
  • Pasta of your choice
  • Handful of parsley, chopped

Deseed and cut your pumpkin/squash into chunks (you can leave the skin on) and pop in a pan of boiling salted water for 10 – 12 minutes until tender.

In a frying pan, sweat the onion in a glug of oil until it goes translucent. Then add in the garlic and tomato puree and cook it through for 2 or 3 minutes.

Get your pasta on the boil!

Add your pumpkin to your frying pan mix and cook for a few minutes more to get some colour, then tip the mixture into a blender. Add in the cheeses and blend until smooth, adding a splash of pasta water to loosen it.

Once your pasta is done, chuck it in the pan with a generous amount of sauce and stir it all through. Add a sprinkling of parsley for good measure.

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