
Prep time:
Cook time:
Serves: 4
Ingredients
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140ml double cream
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2 tsp parsley (chopped)
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1/2 lemon juiced
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1 small pumpkin peeled, de-seeded and diced
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1 clove garlic chopped
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340g large shell pasta
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55g butter
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1 shallot chopped
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3 tbsp Parmesan
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150ml Worcestershire sauce
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1 tbsp Dijon mustard
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2 sprigs rosemary chopped
Method
- Preheat the oven to 190C/Gas Mark 5.
- Place the pumpkin onto an oven-proof sheet. Sprinkle rosemary over the pumpkin, season and drizzle with olive oil. Place in the oven and cook for 45 minutes.
- Cook the pasta in plenty of salted boiling water as per the packet instructions.
- Gently pan-fry the garlic and shallot in the butter for about 1 minute.
- Add the mustard and wine and bring to the boil. Simmer for 2-3 minutes.
- Add the lemon juice, seasoning, cream and finally the parsley.
- Drain the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
- Pour over the sauce and mix together. Check seasoning.
- Serve in a bowl with the Parmesan cheese over the top.
Additional Information
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Make Ahead
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squash
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Pasta
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Winter
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Autumn
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Bonfire
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Halloween
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Vegetarian
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Nut Free
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Egg Free
Your comments
sher66 23/10/12 17:33
quick and easy halloween treat !! makes use of your pumpkin lol !!
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