Ursula's pumpkin pasta

Ursula's pumpkin pasta

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(9 ratings)

Ready in 50 mins - 1 hr

More effort

Serves 4
Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno

Nutrition and extra info

  • Only freeze mozzarella butter

Nutrition:

  • kcal634
  • fat34g
  • saturates17g
  • carbs60g
  • sugars0g
  • fibre4g
  • protein26g
  • salt1.1g
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Ingredients

  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 125g ball mozzarella, drained and roughly chopped
  • 50g unsalted butter, softened
  • small handful sage leaves, plus extra to serve
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • grated zest and juice of 1 unwaxed lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 500g/1lb 2oz piece pumpkin, unpeeled weight
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 300g conchiglie pasta (shells)
  • 85g Parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments (11)

cocojo's picture

Brilliant! I have made recipe several times and everyone loves it. The flavours work really well together.

kara88's picture
2

I also was disappointed with this - the flavours were nice but I have to echo the "heavy, stodgy and dry" comment left by Tansy. The texture's all wrong. Also particularly unpleasant if you have any leftovers and attempt to reheat them next day. All in all, as pasta recipes go this one this one feels like a lot of effort for distinctly average results.

carolyn12's picture
5

Great recipe. Used basil instead of sage.

nigushka's picture

FANTASTIC!!!!

Tansyt's picture
2

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

annie0176's picture
5

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.

wecelius's picture
5

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

lizzafezza's picture
5

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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