14 April 2015

Pasta with Creamy Pumpkin Sauce

With the cooler nights slowly creeping in, it's time to think of hearty, warm dishes to keep the chills at bay.  This pasta dish is just the thing.  You'll need to cook around 500g peeled pumpkin to make two cups of puree. Use a pumpkin with flavour and substance like a Queensland Blue or Kent, for a sweet, flavourful sauce that will have everyone lining up for seconds.

Pasta with Creamy Pumpkin Sauce

2 cloves garlic
2 tbsp butter
2 cup pumpkin purée
2 cup chicken stock*
1/4 tsp nutmeg
1/2 tsp chilli powder
Pinch cayenne pepper
Freshly cracked black pepper
4 tbsp cream
500g pasta

Cook pasta until al dente. Drain.

While the pasta is cooking, prepare the sauce. Crush two cloves of garlic and add them to a large frying pan with the butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.

Add the pumpkin purée and chicken broth to the frying pan and stir to combine. Add the nutmeg, chilli powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.

Once the pasta is finished cooking and is draining in a colander, add the cream to the frying pan and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of stock you use). Finally, stir the drained pasta in to the sauce and serve.

*To make the dish vegetarian, use vegetable stock instead of chicken stock. Homemade chicken stock is virtually free, and will bring the cost down to around $2.70 for four serves.

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