Creamy Pumpkin Pasta
This comforting Creamy Pumpkin Pasta brings together roasted pumpkin, a creamy herb-infused sauce, and a touch of crunch from toasted pine nuts.
Ingredients
For the roasted pumpkin:
- ½ medium sized jap pumpkin peeled and chopped into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- Note: some will go into the sauce, and the rest will be reserved for serving.
For the rest of the creamy pumpkin sauce:
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves minced
- ⅔ cup cooking cream or Philadelphia cooking cream cheese
- 1 tsp dried thyme
- 1 tsp salt or to taste
- ½ tsp cracked black pepper
- ¼ cup fresh parsley chopped
For the pasta:
- 300-400 g Rigatoni pasta or pasta of choice
- Reserved roasted pumpkin from above for serving on top
- 2-3 tbsp toasted pine nuts
- Extra chopped parsley for garnish
Instructions
- Preheat the oven to 190°C fan-forced approx. 375°F). Toss the chopped pumpkin with olive oil and salt. Spread on a lined baking tray and roast for 30 minutes, or until golden and tender. Reserve about ¼–⅓ of the roasted pumpkin for serving. The rest will be used to make the pumpkin sauce.
- In a large sauté pan, heat the butter and olive oil over medium heat. Add the crushed garlic and cook for 1 minute until fragrant.
- Add the remaining roasted pumpkin and the cream. Stir to combine, then blend with a stick blender until smooth and creamy.
- Season with thyme, salt, and pepper, then stir through the chopped parsley.
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Use a slotted spoon to transfer the pasta directly into the sauce. Toss gently to coat, adding a splash of pasta water if needed to loosen the sauce.
- Top the pasta with the reserved roasted pumpkin, toasted pine nuts, and a final sprinkle of fresh parsley.
