Ursula's pumpkin pasta

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1. Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
2. Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
3. Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.

634 kcalories, protein 26g, carbohydrate 60g, fat 34 g, saturated fat 17g, fibre 4g, salt 1.1 g

Latest comments and suggestions

• Lynsey

  31 March 2008

  Lynsey rated and commented on this recipe

  

  I didn't bother chilling the butter i just stirred it in at the end. Was really tasty. Will definatly make this again

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• Jane

  27 October 2008

  Jane rated this recipe

  

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• Wenche C

  05 November 2008

  Wenche C rated and commented on this recipe

  

  I agree with Lynsey, this is really tasty! I used a different pasta made from spelt wheat.

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• Annie

  13 November 2008

  Annie rated and commented on this recipe

  

  This was lovely - the flavour overall is quite lemony but we all loved it. I agree that there is no need to chill or roll the butter mixture - just stir it all in at the end.

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• Tansy

  17 September 2009

  Tansy rated and commented on this recipe

  

  I wasn't keen on this at all - I thought it was very heavy, stodgy and dry

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• Nicky

  20 September 2009

  Nicky commented on this recipe

  FANTASTIC!!!!

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Ingredients

• 2 garlic cloves , crushed
• 3 tbsp olive oil
• 125g ball mozzarella , drained and roughly chopped
• 50g unsalted butter , softened
• small handful sage leaves, plus extra to serve
• grated zest and juice of 1 unwaxed lemon
• 500g/1lb 2oz piece pumpkin , unpeeled weight
• 300g conchiglie pasta (shells)
• 85g parmesan , finely grated

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Difficulty and servings

Serves 4

Preparation and cooking times

ONLY FREEZE MOZZARELLA BUTTER

Ingredients

• 2 garlic cloves , crushed
• 3 tbsp olive oil
• 125g ball mozzarella , drained and roughly chopped
• 50g unsalted butter , softened
• small handful sage leaves, plus extra to serve
• grated zest and juice of 1 unwaxed lemon
• 500g/1lb 2oz piece pumpkin , unpeeled weight
• 300g conchiglie pasta (shells)
• 85g parmesan , finely grated

634 kcalories, protein 26g, carbohydrate 60g, fat 34 g, saturated fat 17g, fibre 4g, salt 1.1 g

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