Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta

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Ingredients

250g Pumpkin Cooked
250g Pasta Dried
1, large Red onion
150g Mascarpone
30g Italian Hard Cheese Plus extra for adults
1/2 Lemon
6 sprigs Rosemary
A pinch Nutmeg
  • 20 mins
  • Medium

Ingredients

Directions

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Perfect for using up Halloween Pumpkin, or you can use butternut squash as a year-round alternative.

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Steps

1
Done

Dice the onion (finely if serving to babies).

2
Done

Add a tablespoon of oil to a pan and saute the onion until translucent and sweet. Add a little water half way through cooking to ensure it cooks through fully without burning.

3
Done

Cook the pasta as per instructions.

4
Done

While the pasta cooks, add the pumpkin and rosemary to the pan, breaking the pumpkin up if you wish to. Cook for five minutes on low.

5
Done

Turn off the heat and add the mascapone, parmesan, tiny sprinkle of nutmeg, lemon juice and a spoonful of pasta water.

6
Done

Drain the pasta. Add the pumpkin mixture to the pasta and mix gently.

7
Done

Season with black pepper, pine nuts and extra parmesan for grown ups. Serve just as it is for babies and toddlers.

Jo Weston

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Tikka Style Chicken
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Butterbean Pinwheels
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