Pumpkin is abundant and cheap at present. In a pasta, the chilli gives it a great kick. Try serving it with a dollop of mascarpone and additional nuts as a garnish, with a big seasonal green salad on the side, too.
Ingredients
| ½ | Pumpkin, peeled and chopped into 2-3cm chunks, roughly 2 cupfuls (Main) |
| 2 Tbsp | Olive oil |
| 1 tsp | Flaky sea salt |
| 1 tsp | Chilli flakes, plus an additional pinch |
| 400 g | Fettuccine, pappardelle or other long pasta (Main) |
| ¼ cup | Almonds, alternatively, use walnuts or hazelnuts |
| 1 tsp | Butter |
| 3 cloves | Garlic, freshly crushed |
| ½ cup | Cream |
| 1 bowl | Grated parmesan cheese, to serve |
| 1 sprinkle | Parsley, to garnish |
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Directions
- Heat oven to 200C. Cover a roasting tray with baking paper. Add the pumpkin, then drizzle with olive oil and add the sea salt and chilli flakes. Roast for about 30 minutes.
- Cook pasta in a large pot of salted water, until al dente. Set aside.
- Roughly chop the nuts. Heat a large frying pan to medium heat and add the nuts. Gently heat for a few minutes as they turn golden. Add the butter, garlic and the additional pinch of chilli flakes, and gently heat, being careful not to burn the garlic. After a few minutes, increase the heat and add half the cream. Allow it to bubble and reduce and mix with the garlic and nut mixture.
- Add the cooked pasta to the frying pan, and gently toss to combine, adding more cream if necessary for moisture. Heat through. Add the pumpkin and gently combine.
- Serve immediately with parsley and parmesan.
