One-pot pumpkin pasta
Given how much time I normally spend in the kitchen, there are, inevitably, multiple occasions when I simply need an ultra quick recipe. This one-pot pumpkin pasta has come to the rescue many times. It’s so fast put together and the end result is impressively silky. Honestly, it’s hard to believe that a meal cooked for barely longer than it takes to boil some pasta is even allowed to taste this good. If you ever happen to find yourself racing against time to have lunch or dinner ready, this ought to be your solution.
In tune with making things quick and hassle-free, I use canned pumpkin. Although if you have some real-life pumpkin and you feel like bothering with roasting, scooping and pureeing then you obviously must. It will taste that much better and deservedly make you feel greater about yourself.
Pumpkin pasta ingredients:
- 350g dry pasta (about 3/4 of a packet)
- 4 garlic cloves
- 2tbsp olive oil
- 2tsp salt
- a generous pinch of red pepper flakes
- 1c pumpkin puree
- 1c cooking cream (20%)
- 1/2c grated parmesan
- a generous pinch of nutmeg
Directions:
- First place 350g of dry past in a medium/large pot and cover with enough water. Then add 4 crushed garlic cloves, 2tbsp olive oil, 2tsp salt and a pinch of red pepper flakes.
- Bring the pot to boil and stirring occasionally cook the pasta according to the package instructions. While the pasta is cooking, gently warm up 1c of cooking cream. Once cooked, drain the pasta (but don’t rinse) and return it back to the pot.
- Add 1c of pumpkin puree and 1c warm cooking cream to the pasta and stir to coat well.
- Lastly add 1/2c grated parmesan with a pinch of nutmeg and stir again.
Serve immediately garnished with some more parmesan. If you are feeling up to it, toasted pumpkin seeds also add a nice crunch and colour.
