Creamy pumpkin pasta sauce

It's been a long time between posts; most of my cooking time is spent whipping up culinary masterpieces for a ten month old. Tonight, however, dinner was yummy enough that I don't want to forget how to make it. Once again, there was no time for photography. I really need to get back on top of that!

Creamy pumpkin pasta

1 butternut pumpkin, peeled and seeded
1 onion, finely chopped
1 tspn dried Italian herb blend
2 tbspn garlic infused olive oil
1 tspn minced chilli
1 tspn minced garlic
250 - 300 ml cream
1/4 cup pine nuts
pasta to serve 4


Preheat the oven to 190 Celsius. Chop the pumpkin into small, roughly equal cubes. Put around half the olive oil in the base of a large roasting pan. SPrinkle with herbs, onion and remaining oil. Roast until the pumpkin is soft - anywhere from 25 - 45 minutes. Cook the pasta until al dente and set aside to keep warm. Heat the cream slightly, then add half of the cooked pumpkin and onion. Add the chilli and garlic, then puree until smooth. Stir through the remaining pumpkin and onion chunks. Place the pine nuts in a dry frying pan and toast until golden. Serve pasta and sauce sprinkled with pine nuts. Garnish with parmesan and season with black pepper to taste.


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