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  1. Home
  2. fast pasta recipe

Pumpkin & rosemary pasta

Looking for a easy dinner that will really impress? Go no further! - by Barbara Northwood
  • 10 May 2019
Pumpkin & rosemary pasta
Prep: 15 Minutes - Cook: 25 Minutes - Easy - Serves 4
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Italians love pumpkin, and this pumpkin & rosemary pasta recipe is just one way they make the most of it in autumn and winter months.

Ingredients

400g/14oz fusilli pasta shapes

freshly grated vegetarian parmesan-style cheese, to serve

For The Sauce

85g/3oz unsalted butter

1 garlic clove, crushed

450g/1lb peeled and deseeded pumpkin or butternut squash, cut into 1cm/½in dice

2 tsp very finely chopped rosemary, plus 4 small sprigs, to serve

finely grated zest ½ lemon

generous grating nutmeg

Method

  1. First make the sauce. Melt the butter in a wide saucepan. Add the garlic and stir for about for 30 secs or so, then add the pumpkin, rosemary, lemon zest, salt, pepper and nutmeg. Cover and sweat over a gentle heat for about 15 mins, stirring occasionally, until the pumpkin is very soft. squash a little of it down into the butter, but leave about two-thirds more or less as it is. taste and adjust seasoning.

  2. Meanwhile, put a large pan of salted water on to boil. When it is at a rolling boil, tip in the fusilli and cook for 10-12 mins or until just cooked, then drain.

  3. Tip the drained pasta into the pumpkin pan and gently mix. serve immediately, tucking a sprig of rosemary into each helping. Pass the pecorino or parmesan and enjoy.

  • quick vegetarian dinner recipe
  • winter vegetarian recipes
  • vegetarian weeknight dinners
  • fast pasta recipe
  • healthy vegetarian recipe
  • easy vegetarian recipe
  • perfectly pasta
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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