COOKBOOK: The Essential Pasta Cookbook
Pumpkin in a pasta! Extremely unusual but very nice. Pumpkin and the cinnamon over all gave it a sweeter taste.
It was different but nevertheless very nice.
My preference would still be with a good flavoursome tomato based sauce but this was a nice change
Hope you enjoy
RECIPE
Serves 4
600g pumpkin, peeled and diced
500g penne
30g butter
1 onion, peeled and diced
3 cloves of garlic, chopped
1 handful of fresh parsley, chopped
1 tablespoon cinnamon
1 cup fresh cream
1 tablespoon honey
Parmesan cheese to garnish
Place the pumpkin in water and bring to boil, simmer for approx 18mins or until cooked. Drain and leave to the side.
In a frying pan, add the butter, fry the garlic and onion until onion is just golden in colour. Add the cinnamon, fresh cream, and parsley , honey and stir. Allow it to simmer for 5 mins before taking it off the heat. Add the pumpkin, combine well and leave to the side.
Heat the water in a deep pot and cook the penne and per the package instructions. Drain.
Place the pasta in a deep serving pasta bowl, add the pumpkin sauce, combine well. Sprinkle parmesan over the top. Allow it to stand for 5-10mins so it can absorb the juices. Now ready to serve.
