Pumpkin pasta with rosemary
Method
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Preheat the oven 190C/375F/Gas 5.
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Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.
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Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.
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Place in the oven and cook for 45 minutes.
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Cook the pasta in plenty of salted boiling water as per instructions.
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Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.
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Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.
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Add the lemon juice, seasoning, cream and finally the parsley.
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Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
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Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.
Ingredients
- 340g/12oz pasta such as conchiglie (large shells)
- 1 small pumpkin
- 2 sprigs rosemary
- 1 clove garlic
- 1 shallot
- 140ml/5fl oz carton double cream
- 1 tsp Dijon mustard
- 2 tsp chopped flatleaf parsley
- 30-55g/1-2oz butter
- 150ml/¼ pint white wine
- ½lemon, juice only
- salt and freshly ground black pepper
- grated parmesan (or similar vegetarian hard cheese), to serve
Shopping List
Pumpkin pasta with rosemary
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