PUMPKIN PASTA

Name: PUMPKIN PASTA
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 400 g pumpkin (or other varieties of squash) (deseeded, peeled, and cut into 1 cm cube); 1 onion; 30 ml olive oil; 400 g fettuccine; 150 ml single light cream; 150 ml Knorr vegetable stock made with 1 knorr vegetable cube in 150 ml of water; small bunch fresh parsley; leaves (finely chopped); small bunch fresh chives (snipped); 1 tbsp fresh thyme (chopped); pinch of ground black pepper

This rustic pasta dish is great for cosy evenings. Roasting the pumpkin before adding it to the cream broth gives it an extra-special twist!

25 mins

Cooking Time
Extreme

Difficulty
20 mins

Prep Time
4 People

Serves

400 g pumpkin (or other varieties of squash) (deseeded, peeled, and cut into 1 cm cube)
1 onion
30 ml olive oil
400 g fettuccine
150 ml single light cream
150 ml Knorr vegetable stock made with 1 knorr vegetable cube in 150 ml of water
small bunch fresh parsley
leaves (finely chopped)
small bunch fresh chives (snipped)
1 tbsp fresh thyme (chopped)
pinch of ground black pepper

Bake pumpkin and onion drizzled with oil and thyme in pre-heated oven at 210°C for about 20 minutes or until soft and golden brown.
At the same time, cook the fettuccine according to packet instructions or until al dente.
Place the cream, stock, half the parsley and chives in a frying pan over medium heat. Bring to boil and cook for 4-5 minutes or until sauce thickens slightly.
Drain fettuccine, add to cream mixture and toss to combine.
Top the pasta with roast pumpkin, onion and sprinkle with remaining parsley before serving.