Autumn is pumpkin season and we are here for it with this roast pumpkin pasta. If you want to, pick up some chorizo and add this in when sautéing the onions- or keep it meatless, it’s up to you!

2 tbsp extra virgin olive oil
1 onion, finely chopped
1 tbsp fresh thyme or rosemary
2 garlic cloves, crushed
1 kg piece of pumpkin, skin and seeds included (or 1½ cups pumpkin puree)
½ cup tomato passata
½ cup cream
½ tsp salt
2x 150g packets pasta

To make the pumpkin puree, roast a whole unpeeled piece of pumpkin, covered with some foil, until it is soft. Allow to cool then scoop out the flesh and mash. You can also use leftover roast pumpkin.

To make the pasta sauce, heat the oil in a pan, add the onion, garlic and thyme (as well as chorizo if using) and cook until the onion goes translucent. Add the pumpkin puree and passata and season to taste. While the sauce simmers on low, cook your pasta in a large pot of salted water.

When the pasta is nearly cooked, add the cream to the sauce and stir well.

Drain the pasta and add to the sauce before serving with a sprinkle of Parmesan cheese.

About the Author

Vicki Ravlich-Horan

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