helen707
Just had this, both enjoyed it, not stodgy at all for me, but added some stilton before serving as didn’t haven’t enough parmesan, worked really well, might add some more to left overs!
Ursula's pumpkin pasta
Serves 4
More effort
Total time:
Ready in 50 mins - 1 hr
Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno
Skip to ingredients
Loading...
- 2 garlic clovescrushed
- 3 tbsp olive oil
- 125g ball mozzarelladrained and roughly chopped
- 50g unsalted buttersoftened
- small handful sageleaves, plus extra to serve
- grated zest and juice of 1 unwaxed lemon
- 500g/1lb 2oz piece pumpkinunpeeled weight
- 300g conchigliepasta (shells)
- 85g parmesanfinely grated
Nutrition: per serving
- kcal634
- fat34g
- saturates17g
- carbs60g
- sugars0g
- fibre4g
- protein26g
- salt1.1glow
Method
step 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.
step 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.
step 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.
