Ursula's Pumpkin Pasta
This delightful recipe combines the creamy richness of mozzarella butter with the earthy sweetness of roasted pumpkin, all tossed together with perfectly cooked pasta shells. The aroma of garlic and sage infuses the dish, while a hint of lemon zest adds a refreshing touch. Easy to prepare and bursting with flavors, this pasta dish is sure to become a new favorite at your dinner table.
— Constant Cookbook
Ingredients
- 2 garlic cloves , crushed
- 3 tbsp olive oil
- 125g ball mozzarella , drained and roughly chopped
- 50g unsalted butter , softened
- small handful sage leaves, plus extra to serve
- grated zest and juice of 1 unwaxed lemon
- 500g/1lb 2oz piece pumpkin , unpeeled weight
- 300g conchiglie pasta (shells)
- 85g parmesan , finely grated
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 634 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.1 milligram of sodium
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