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Pumpkin pasta

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Pumpkin pasta

  • 45
  • Serves 2
  • Medium

Directions

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In pumpkin season I couldn’t resist to prepare this delicious meal 😊 Easy to make, these paste are silky and creamy.

200 g spaghetti

1/2 pumpkin, cut into small pieces

1 red onion, chopped

3 garlic cloves, chopped

100 g prosciutto

125 g mascarpone

50 g parmesan, grated

Fresh basil & oregano

2 tbsp EVOO

1 tsp chili flakes

Salt & pepper, to taste

Preheat the oven to 200 C and prepare a baking tray with parchment paper.

Put the pumpkin, chili and oregano leaves and drizzle with 1 tbsp oil. Season and roast for 20-30 minutes or until pumpkin is tender.

Cook your pasta in a saucepan with salted water as per your package directions. Drain , but reserve 200 ml cooking water.

Heat a nonstick pan and cook the prosciutto on low heat until very crispy. Remove the prosciutto from the pan and chop it, then set aside.

Heat the rest of the oil in the same pan and cook the onion until soft. Add garlic and cook until fragrant. Add the pumpkin, mascarpone and reserved water. Blend until smooth.

Add pasta and stir to combine.

Sprinkle with parmesan and prosciutto, then drizzle with extra oil.

Enjoy!

Foodiality

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Burrata with pea and spinach puree and zucchini
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Pumpkin, beetroot and goat cheese salad
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Burrata with pea and spinach puree and zucchini
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Pumpkin, beetroot and goat cheese salad

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