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Rosies Pumpkin and Leek Pasta

Rosies Pumpkin and Leek Pasta

Cheap and easy pasta that punches above its weight with flavour.
Total Time 40 minutes
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.

DELCIOUS & EASY

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