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Pasta with Creamy Pumpkin Sauce

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

Adapted from Dish.nz

Ingredients
Pumpkin Sauce
 500 g pumpkin, peeled and seeded
 olive oil
 sea salt and ground pepper
 1 tbsp tomato purée
 1 clove garlic, crushed
 1 tsp chili flakes
 1 tsp freshly grated nutmeg
 50 ml cream
Fresh Pasta [for 4]
 300 g flour
 3 medium eggs
 salt
Directions
1

Roast the squash by preheating the oven to 180°C, then cut the pumpkin into chunks and coat with oil, salt, and pepper. Roast for at least 25 minutes, until they are fork tender.

2

While the pumpkin is roasting, make the pasta by mixing together flour, eggs, and salt and kneeding into a dough for 5-10 minutes. Once well incorperated set aside for 20-30 minutes to rest.

3

Put the roasted pumpkin in a food processor along with the tomato purée, garlic, chilli, nutmeg and cream and season generously with salt and pepper. Blend briefly until smooth and set aside.

4

Heat a large pot of salted water and then finish making the pasta, rolling it out by hand or with a machine.

5

Once the water has come to a boil, cook the fresh pasta for 30-90 seconds depending on thickness and size then place the pasta in the pumpkin cream sauce.

6

Garnish with fresh grated parmesan and herbs.

Nutrition Facts

4 servings

Serving size