Pumpkin pasta

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By sher66



  • 140ml double cream

  • 2 tsp parsley (chopped)

  • 1/2 lemon juiced

  • 1 small pumpkin peeled, de-seeded and diced

  • 1 clove garlic chopped

  • 340g large shell pasta

  • 55g butter

  • 1 shallot chopped

  • 3 tbsp Parmesan

  • 150ml Worcestershire sauce

  • 1 tbsp Dijon mustard

  • 2 sprigs rosemary chopped


  1. Preheat the oven to 190C/Gas Mark 5.
  2. 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.
  3. Cook the pasta in plenty of salted boiling water as per the packet instructions.
  4. Gently pan-fry the garlic and shallot in the butter for about 1 minute.
  5. Add the mustard and wine and bring to the boil. Simmer for 2-3 minutes.
  6. Add the lemon juice, seasoning, cream and finally the parsley.
  7. Drain the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
  8. Pour over the sauce and mix together. Check seasoning.
  9. Serve in a bowl with the Parmesan cheese over the top.

Additional Information

  • Make Ahead

  • squash

  • Pasta

  • Winter

  • Autumn

  • Bonfire

  • Halloween

  • Vegetarian

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • sher66 23/10/12 17:33

    quick and easy halloween treat !! makes use of your pumpkin lol !!