Creamy pumpkin pasta

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 50 minutes

Składniki

2 tbsp olive oil

1 onion finely chopped

2 garlic cloves crushed

500g pumpkin or squash, peeled and cut into roughly 3cm cubes

50-100ml whole milk

2 tbsp tomato purée

2 tbsp mascarpone

350g short pasta (rigatoni or penne work well)

40g grated parmesan or vegetarian alternative, plus extra to serve

Wskazówki

Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.

Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.

Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Wartości Odżywcze

• Kalorie: 461
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 6 g
• Sód: 0.2 mg
• Węglowodany Całkowite: 63 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 7 g
• Białko: 16 g