Ingredients
3 tbsp olive oil
1 medium brown onion, diced
1 red Chilli, finey sliced
3 cloves garlic
Half a pumpkin/butternut, about 600g or so, cut into 2cm rough cubes
Sprig of sage leaves finely sliced
Salt
Pepper
Pasta, we went with wholegrain, about 300g
Parmesan, optional.
Summary
When the days get grey, we turn to the big orange comforter (pumpkin). This pasta only has five ingredients and comes together in about 30 mins so it’s a helping hand on busy weeknights.
Cosy Pumpkin Pasta
GF, VG
Sauté the onions over a medium heat until soft and traslucent, add chilli and garlic, season with salt and pepper, continue cooking for a few minutes more until soft and fragrant.
Dump in the diced pumpkin and a splash of water, season with salt again. Bring to a simmer, turn down the heat and cover. Cook for about 3o mins, stirring occasionally mashing up the pumpkin. In the last 5 mins of cooking, add in the sage.
When your pasta is al dente add it to the pot, followed by a splash of the cooking liquid, a generous grinding of pepper and a big handful of parmesan (if using). Give it all a good stir to coat the pasta.
Serve piled into bowls with an extra drizzle of olive oil, more parmesan and some flaky salt.
Hints and Tips
This recipe is by Julias Roberts
