BUTTERNUT PUMPKIN PASTA
I made this one up last night as I've always been a fan of Pumpkin Pasta Sauce and we had some leftover Blue Cheese Dip from a Buffalo Wing binge on the weekend. it is not an overpowering Blue cheese taste, and is quite subtle, enhancing the taste of the other ingredients beautifully.
Provided by PersephoneDownUnder
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
- Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
- Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
- Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
- Cook pasta until al dente.
- Deglaze skillet with a splash of white wine.
- Drain butternut and mash flesh. Add to skillet.
- Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
- Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.
Nutrition Facts : Calories 781.9, Fat 33.9, SaturatedFat 9.3, Cholesterol 27.1, Sodium 576, Carbohydrate 104.2, Fiber 14.1, Sugar 2, Protein 13.9
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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