Pumpkin Pasta
Left-over pumpkin, or a glut in the garden? Use any pumpkin or squash for this recipe, which is quick, easy, warming and delicious on a cold winter’s evening! Serves 2:
- 1 (125g) ball mozzarella
- 50g butter
- 2 cloves garlic, peeled
- Few sage leaves
- Grated zest and juice of 1 lemon (preferably unwaxed, or well scrubbed)
- Approximately 400g pumpkin/squash (use more according to taste)
- 85g parmesan, grated
- 150g pasta (such as fusilli)
Use a potato peeler to skin the pumpkin, discard the seeds and cut into roughly 2cm cubes. Lightly coat with olive or chilli oil, and bake in a hot oven (200C) for 30 minutes until tender. Meanwhile put the mozzarella, butter, garlic, sage and lemon into a processor and whizz to a paste. Set this mixture aside in the fridge, and once the pumpkin is almost ready, cook the pasta according to the packet instructions.
Drain the pasta, but not too well, so there is still a little of the cooking liquid in the pan, add the pumpkin, the grated parmesan, and the mozzarella mixture and toss well together to mix. Serve immediately with a shaving of parmesan to garnish.