Pumpkin and Rosemary Pasta

Submitted by Pink Penguin

"Mkae the most of Pumpkin with this fabulous Italian dish."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 400 g fusilli
• 85 g unsalted butter
• 1 garlic clove, crushed
• 450 g pumpkin, peeled deseeded and diced
• 2 teaspoons rosemary, finely chopped
• 1⁄2 lemon, zest of, finely
• grated nutmeg

directions

1. First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
2. Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
3. Meanwhile cook the pasta.
4. Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.

Reviews

[Josie]

Absolutely delicious. Thanks so much for sharing this recipe. Simple, healthy and savory!! I will definitely make this again. I hope you might add a photo to seduce more people who can enjoy this amazing dish.