
Rosies Pumpkin and Leek Pasta
Cheap and easy pasta that punches above its weight with flavour.
Total Time 40 minutes mins
Course Dinner, Lunch
Servings 2 people
Ingredients
- 900 gms pumpkin, peeled and cubed (1cm)
- 1 leek, finely sliced
- 3 cloves garlic, finely chopped
- 2 tbsp olive oil
- 1 knob of butter (optional)
- Salt and freshly ground black pepper
- 200 gms dried spaghetti (or preferred pasta)
- 3 tbsp pine nuts, lightly toasted
- 3 tbsp sour or normal cream
- 1/4 to 1/2 cup of the pasta cooking water
- Grated parmesan cheese for serving
Instructions
- Place the pumpkin on a baking tray, lined with baking paper, lightly toss with oil and season, bake at 180oC. If the day’s too hot for the oven, cook them in a frypan on the stove top.
- Put salted water on for the pasta.
- Toast pine nuts in a dry pan until golden brown, set aside.
- Once the pumpkin is cooked and the other vegetables have been prepared, put the pasta on to cook.
- Heat oil and butter in a large fry pan, over medium/low heat, gently sauté leeks and garlic until soft but not coloured.
- With two minutes left on the pasta cooking time, scoop out half a cup of the cooking water and set aside.
- Add the cooked pumpkin to the pan, stir.
- Drain pasta and add to pan, with cooking water and sour cream. Keep it on a gentle heat, so that it stays warm, but doesn’t cook.
- Gently stir until combined and serve topped with pine nuts and parmesan.
TIPS
Vegan option. Omit butter. Replace cream and parmesan with vegan options
GFO: Use gluten-free pasta
Don’t stir too hard once the pumpkin is in the frying pan or it will turn to mush.