Easy Pumpkin Pasta
A simple and classy pumpkin pasta that is on the plate in 40 minutes or less. Try it and see how good it is!
Ingredients
Serves: 4
- 400g fettuccine
- 450g pumpkin (Japanese or Qld Blue), seeds removed and roughly grated
- 1 tablespoon vegetable oil
- 4 tablespoons tomato paste
- 3 tablespoons sour light cream
- 1 teaspoon chilli powder or flakes
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Cook the fettuccine in lots of boiling salted water as per directions on pack: about 8-10 mins.
- In a medium-sized saucepan fry the pumpkin with the vegetable oil, stirring until the pumpkin softens and starts to break up: about 10 minutes.
- Add tomato paste, sour light cream, and chilli mixing well. The mixture should now be mushy, and of an even golden-orange colour.
- Scoop spoonfuls of the mixture onto the fettuccine and mix well to coat. Serve with parmesan cheese.
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Reviews and Ratings
Global Ratings:
(14)
Reviews in English (14)
Used different ingredients. I discovered my sour light cream was expired after I started cooking (oops!), so I 'borrowed' some of my daughters' natural baby yoghurt. It worked really well! - 09 May 2009
Altered ingredient amounts. I used wholemeal pasta for a healthy weeknight meal and a small quantity of jalapeno peppers for heat as I did not have chilli flakes on hand. I used yoghurt instead of sour cream, again because it was what I had on hand. I garnished with fresh avocado and chopped spring onions. I am lucky enough to own a thermomix so that made preparation a breeze. - 18 Feb 2009
This recipe was so simple I was a bit sceptical: but it was delicious! It doesn't take anything like 40mins to make: you can make the pumpkin sauce in the same time it takes to cook the pasta. - 09 May 2009
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