Pumpkin Pasta
In autumn, it’s all about the pumpkin – and pasta, of course! Whip up this easy, velvety pumpkin pasta dish with spaghetti and leftover pumpkin for a perfect warming dinner with family or friends!
Ingredients
1 Portion of spaghetti
110g Pumpkin puree
2 tbsp Milk
1 tbsp White wine vinegar
175ml Vegetable stock
Salt and Pepper
3/4 Fresh sage leaves
45g Grated parmesan
Bacofoil products used in this recipe
Bacofoil The Non-Stick Kitchen Foil
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Method
Cook and puree the pumpkin (To roast the pumpkin, place the halves cut-side-down onto a sheet of Bacofoil Non-Stick Foil and roast until the flesh is soft and coming away from the skin)
Whilst the pumpkin is cooling slightly, cook the pasta according to the directions. Usually this takes about 10-12 minutes, and you can work on the next step while it cooks!
Mix together the pumpkin, milk, vinegar, broth and salt & pepper. The add the sage and parmesan letting it reduce for a bit
The last step is to stir in the cooked pasta and add any toppings you may want. Then serve and enjoy!
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