Pumpkins aren’t just for carving – they can make the perfect pasta sauce base too.
This week, try your hand at BBC Good Food’s creamy pumpkin pasta recipe, the ultimate autumnal dinner. Alternatively, make this dish for Halloween dinner.
They said: “Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce.”
The “easy” pasta recipe – as described by BBC Good Food – takes just 15 minutes to prepare and 35 minutes to cook, so you won’t be holed up in the kitchen all evening.
It serves four people but quantities can be amended depending on party size. With just 461 calories per serving, Good Food’s pumpkin pasta is a healthy option as well as a tasty one.
READ MORE: King Charles shares his ‘favourite’ breakfast – quick and easy recipe
Ingredients
- Two tbsp olive oil
- One onion, finely chopped
- Two garlic cloves, crushed
- 500g pumpkin or squash, peeled and cut into roughly 3cm cubes
- 50-100ml whole milk
- Two tbsp tomato purée
- Two tbsp mascarpone
- 350g short pasta (rigatoni or penne work well)
- 40g grated parmesan or vegetarian alternative, plus extra to serve
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Method
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat. Chuck in the onion with a pinch of salt and fry for 10 to 15 minutes until the onions are softened and translucent. Add the garlic and fry for another minute. Take the pan off the heat and leave to cool a little.
- Meanwhile, cook the pumpkin chunks in a pan of boiling salted water for 10 to 15 minutes until tender (check by piercing with a cutlery knife). Drain the pumpkin and transfer it to a blender (if you don’t have a blender handy, use a hand blender). Add 50ml of milk and blitz with the pumpkin and the onions until completely smooth. Gradually add more milk until the mixture is thick enough to just coat the back of a spoon. BBC Good Food said you may not need all the milk. Tip the contents into a large frying pan with the tomato purée and mascarpone, bringing to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain the pasta once cooked but reserve a cupful of the cooking water. Add the pumpkin sauce, parmesan and 50-100ml of the reserved water to the pasta. Season to taste. Scatter with more parmesan if you’re a big cheese fan.
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