A great way to enjoy autumn is by taking the opportunity to use all that in season pumpkin, and one of the best ways is by blitzing it into a sauce and mixing with your favourite pasta. I like to use roasted pumpkin because of the flavour but to make a slightly creamier sauce you can boil the pumpkin to retain some of the water before putting it into the blender.
The best way to roast pumpkin is to quarter it and drizzle with vegetable or sunflower oil (this helps crisp it up a bit) with a sprinkle of salt to help bring out the flavour of pumpkin. Then place the pumpkin skin side down and place in the center of the oven on gas mark 4 for around 30 minutes, you want to skin to look dark and crisp. Take it out the oven and leave to cool for ten minutes, as it cools you might notice the skin start to pull away from the flesh which will make it easier to peel the skin off. Once cooled take all the skin off and cut to your desired size.
Ingredients (Serves 2)
- 2 tbsp olive oil
- 300g roasted pumpkin
- 100ml soya cream
- 2 garlic cloves, crushed
- 3 tbsp mascarpone
- 2 tbsp tomato puree
- 150 – 200g penne
- Lemon thyme to serve
- Start by roasting your pumpkin, I usually quarter the pumpkin and drizzle oil with a sprinkle salt. I then bake for around 30 minutes on gas mark 4 until golden. Then leave to cool before peeling off the skin and cutting into cubes. Weigh around 300g and set aside.
- In a frying pan, heat up your olive oil and fry your crushed garlic for a couple minutes.
- In a blender place your pumpkin, fried garlic and half your soya cream. Blitz for 10 seconds before adding the rest of the cream. Blend until completely smooth.
- Tip the blended pumpkin into the frying pan along with the mascarpone and tomato puree, mix well and then leave to simmer on a low heat and stir occassionally.
- Start cooking your pasta in a large pan of salted boiling water. Once cooked, drain but reserve some of the pasta water.
- Add the pasta into your pumpkin sauce and mix well. To loosen up the sauce, add 1 tbsp of the pasta water. Add more if you need it.
- Serve in large pasta bowls and sprinkle over lemon thyme. Pecorino cheese also goes nicely too.