Ursula's pumpkin pasta
The recipe Ursula's pumpkin pasta can be made in about 1 hour. One serving contains 694 calories, 26g of protein, and 35g of fat. This recipe serves 4 and costs $1.95 per serving. This recipe from BBC Good Food has 20 fans. A couple people really liked this main course. If you have olive oil, garlic cloves, pumpkin, and a few other ingredients on hand, you can make it. Overall, this recipe earns an outstanding spoonacular score of 86%. Similar recipes are Pumpkin Pasta Casserole {Pumpkin Week: Day 1}, Pumpkin Pasta, and Pumpkin Pasta.
Servings: 4
Ingredients:
small handful sage leaves, plus extra to serve
2 garlic cloves, crushed
grated zest and juice of 1 unwaxed lemon
125g ball mozzarella, drained and roughly chopped
3 tbsp olive oil
85g parmesan, finely grated
300g conchiglie pasta (shells)
500g 1lb 2oz piece pumpkin, unpeeled weight
50g unsalted butter, softened
Equipment:
food processor
spatula
baking paper
oven
knife
bowl
frying pan
Cooking instruction summary:
Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.
Step by step:
1. Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly.
2. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times.
3. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
4. Heat oven to 200C/fan 180C/gas
5. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.Cook the pasta according to pack instructions.
6. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.
Nutrition Information:
covered percent of daily need
