Michael Weldon’s Creamy Pumpkin Pasta
Ingredients
- 1kg butternut Pumpkin, grated
- 1 brown onion, sliced
- 2 garlic cloves, sliced
- chilli flakes
- 2 Tbsp olive oil
- 1/4 tsp nutmeg
- 500mL Bulla Cooking Cream
- 500g Spaghetti
- 1/4 cup Pumpkin seeds
- 1/4 cup pine nuts
- 1/4 bunch parsley
- 1 lemon, zest
- 75g parmesan cheese, grated
- salt & pepper, to taste
Cooking Directions
- Cook the spaghetti following the instructions on the packet.
- In a large frying pan over a medium heat add the olive oil, onion and a pinch of salt and cook for a couple of minutes. Add the pumpkin, garlic and chilli flakes and cook for another minute. Add the Bulla Cooking Cream and nutmeg and cook until the pumpkin is soft.
- Blend the pumpkin sauce until smooth then return to the pan. Taste and season if needed.
- Place the pumpkin seeds, pine nuts, parsley and lemon zest in a bowl and mix together.
- Once the pasta is cooked, drain and add to the pumpkin sauce. Combine through the pasta until coated.
- Serve the pasta topped with the seeds and herb mixture. Top with parmesan cheese.
Ingredients
- 1kg butternut Pumpkin, grated
- 1 brown onion, sliced
- 2 garlic cloves, sliced
- chilli flakes
- 2 Tbsp olive oil
- 1/4 tsp nutmeg
- 500mL Bulla Cooking Cream
- 500g Spaghetti
- 1/4 cup Pumpkin seeds
- 1/4 cup pine nuts
- 1/4 bunch parsley
- 1 lemon, zest
- 75g parmesan cheese, grated
- salt & pepper, to taste