Creamy Pumpkin Pasta
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Creamy Pumpkin Pasta
Recipe by Michael Weldon
Ingredients
1kg butternut pumpkin, grated
1 brown onion, sliced
2 garlic cloves, sliced
¼ tsp nutmeg
500mls Bulla cooking cream
500g San Remo Spaghetti
¼ cup pumpkin seeds
¼ cup pine nuts
¼ bunch parsley
1 lemon, zest
75g parmesan cheese
Squeaky Gate extra virgin olive oil
large Raco frypan
Method
Cook the spaghetti following the cook instructions on the packet.
In a large frypan over a medium heat add a drizzle of extra virgin olive oil, the onion and a pinch of salt, fry for a couple of minutes. Add the pumpkin, garlic and chilli flakes, fry off for another minute. Add the cream and nutmeg and cook until soft.
Blend the pumpkin sauce until smooth then return to the pan. Taste and season if needed. In a bowl combine the seeds, nuts, parsley and lemon zest
Once the pasta is cooked add to the sauce, mix through the pasta until coated. Serve the pasta topped with the seeds and herb mixture. Finish with a grating of parmesan.
