Pumpkin and Rosemary Pasta
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 400 g fusilli
-
for the sauce
- 85 g unsalted butter
- 1 crushed garlic clove
- 450 g pumpkin, cubed
- 2 teaspoons very finely chopped rosemary
- 1⁄2 lemon, zest of, grated
- 1⁄2 teaspoon nutmeg
directions
-
For the sauce:
- Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
- Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
- While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
- Stir it mix and serve. Delicious topped with pecorino or parmesan.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...