Creamy Pumpkin Pasta

Beautifully golden and creamy Autumn pasta dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the pumpkin into chunks removing the seeds. These can be roasted with garlic, spices and olive oil for a beer snack so don't throw them out.

Step 2

Roast the pumpkin and garlic with a tablespoon of olive oil and some salt and pepper at 180c for 30 minutes or until very soft.

Step 3

Boil the pasta in salted water for 12 minutes. A couple of minutes before the end of cooking, scoop out 200ml of pasta water.

Step 4

Combine the roasted pumpkin and garlic with the remaining olive oil, nutmeg and some salt and pepper and purée. Add more pasta water if necessary to get a creamy texture.

Step 5

Drain the pasta, stir through the sauce, and grate over more parmesan to taste.