When it’s vegetarian night, this is one of our favourites – hearty, tasty, quick and simple – just what pasta should be. The pumpkin tends to melt into the pasta a little, making a creamy sauce so delicious, you may want to lick your bowl!
Time: 40 minutes
- 900g pumpkin, peeled and cubed (1cm)
- 1 leek, finely sliced
- 3 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 knob butter
- salt and freshly ground black pepper
- 200g dried spaghetti (or preferred pasta)
- 3 tablespoons pine nuts, lightly toasted
- 3 tablespoons sour or normal cream
- 1/2 cup of the pasta cooking water
- grated parmesan cheese for serving
- Place the pumpkin on a tray, lined with baking paper, lightly toss with oil and season. Bake at 180 degrees C. Alternatively, cook in a frying pan.
- Put salted water on for the pasta.
- Toast pine nuts in a dry pan until golden brown, set aside.
- Once the pumpkin is cooked and the other vegetables have been prepared, put the pasta on to cook.
- Heat oil and butter in a large frying pan, over medium/low heat, gently saute leeks and garlic until soft but not coloured.
- With two minutes left on the pasta cooking time, scoop out half a cup of the cooking water and set aside.
- Add the cooked pumpkin to the pan, stir.
- Drain pasta and add to pan, with cooking water and sour cream. Keep it on a gentle heat, so that it stays warm, but doesn’t cook.
- Gently stir until combined and serve topped with pine nuts and parmesan.