Creamy Pumpkin Pasta

Ingredients (serves 4)

1 whole medium pumpkin or squash* (approx 700-900g) 

1 tbsp butter*

4 garlic cloves

300ml vegetable stock

2 tbsp cream*

50g parmesan cheese*

400g pasta (whatever shape you fancy!)*

1 handful fresh sage

1tsp smoked paprika

Olive oil

For ingredient substitutions, see notes*


Method

Preheat your oven to 180 C

  1. Cut your pumpkin in half and scoop out the seeds and guts. Don’t throw them away! Set them aside to use later.

  2. Cut your remaining pumpkin into 5cm-thick slices and arrange these on a baking tray. Toss in olive oil, salt, and pepper, then roast for approx. 35 minutes.

  3. Meanwhile, place the pumpkin seeds in a colander and wash thoroughly to remove as much pumpkin flesh as you can. Dry with a tea towel then transfer to a baking tray, toss in olive oil, salt, pepper, and 1 tsp smoked paprika, and add to the oven to roast for 15-20 mins, stirring at least twice during this time, until golden.

  4. Chop the remaining pumpkin guts and add to the roasting tray with the pumpkin flesh.

  5. While this is roasting, add 2tbsp olive oil to a frying pan and bring to a high heat. Add the sage leaves a few at a time, letting them fry for a few seconds (they should retain their green colour) before removing with a slotted spoon or tongs. Set aside.

  6. When the pumpkin flesh is softened, remove from the oven. Allow to cool slightly before scooping the flesh out of the skin

  7. Heat 1tbsp butter in a large saucepan. Peel and finely chop your garlic, then add to the melted butter and saute for a minute before adding the roasted pumpkin flesh and guts and 300ml vegetable stock.

  8. Simmer over a medium heat for 10 minutes. Meanwhile, cook 400g pasta according to the packet instructions, and drain. Reserve a little pasta water.

  9. Blend the pumpkin mix to form a smooth sauce, either using a stick blender or by transferring to a jug blender. Transfer back to the pan if needed, then add 50g parmesan and 2tbsp double cream (or use vegan parmesan/nutritional yeast and vegan cream for a plant-based alternative). If the sauce is very thick, add a little pasta water.

  10. Season with salt and pepper to taste, then stir through the cooked and drained pasta.

  11. Serve topped with the crispy fried sage and roasted pumpkin seeds.

Notes

To make this recipe vegan, simply swap the butter and cream for dairy-free options and use either vegan parmesan or nutritional yeast in place of the cheese.

Leftovers will keep in the fridge for 3-4 days in an airtight container. Also suitable for freezing.