Creamy Pumpkin Puree Pasta Recipe

This Autumn recipe is long overdue.  Ever the last minute queen, here I am trying to catch up on this before Christmas madness descends on us in the next few days.  This recipe uses pumpkin but as Halloween is a distant memory, it can easily be substituted for any other vegetable in the squash family.  Such as butternut squash or even sweet potato.

As you may have read from my recent Halloween posts on pumpkin decorating and a faith debate, I really got stuck in with it this year! My 4 year old was really excited to give out all the sweets to the children knocking on our doors. We even dressed up! He had a knight outfit and I wore a purple satin effect eagle cape! It was fun but it did get a bit much to keep getting up to answer the door.  I think maybe we may go out for it next year and I could perhaps incorporate a prayer walk as we go between houses.  Anyhoo, onto the recipe!

You Will Need - Ingredients to serve 4

For the Pumpkin Puree

• 550g pumpkin flesh, cut into small chunks.
• Extra virgin olive oil - 3-4 tsp (you can easily use cooking spray instead such as Fry Light to cut the fat).
• 5 sprigs of fresh thyme (use dried herbs if you don't have fresh available).
• 75g low fat plain yoghurt (use fat free to make it healthier or go full fat greek yoghurt for more indulgence!)
• 75mls double cream (substitute for Elmlea to again cut some of the fat).
• 25g parmesan cheese, grated.

For the Sauce

• Fresh garlic - 2 cloves.
• 1 red onion - thinly sliced.
• A splash of balsamic vinegar.
• Chicken stock - 1 Oxo cube to make 190mls of stock.
• Nutmeg - 1/2 tsp.
• Chilli powder - 1/2 tsp.
• Pinch or two or cayenne (I usually add a good 1/4 tsp but I like a good kick! Remember, cayenne has quite a punch so use sparingly if you don't like it spicy!)
• A splash of white wine vinegar if you like it more tangy/flavoursome.  (I find creamy sauces can be a bit bland so I always like to add a little extra in my flavourings to give it more depth).

Step 1 - Roast the Pumpkin

Put your pumpkin chunks in a pan, add your oil or Frylight, top with sprigs of thyme and season with salt and pepper.  Pop in the oven with a lid on for 20 mins at around 180 degrees fan oven.
​Then remove the lid and roast for another 10 mins.

Step 2

Get your blender out and add the roasted pumpkin, yoghurt, cream and grated parmesan.  Whizz until you have a smooth puree.

Step 3

Next, boil a pan of salted water and cook your pasta according to pack instructions, usually around 8-11 minutes depending on level of firmness/sogginess you prefer! Set aside if ready before the sauce.

Step 4

Whilst the pasta is cooking, start on the sauce.
Use Fry Light or another tsp or two of oil and gently fry the onion and garlic until soft (about 5 mins). Add a splash of balsamic vinegar.
Once the onions start to go clear, add the pumpkin puree, the chicken stock, nutmeg, chilli powder and cayenne if using.
Stir to combine and gently simmer for about 10 mins until thickened slightly.

Step 5

Once the pasta is cooked and the sauce is ready, simply combine the two and you're ready to serve!
We used the pasta shells, conchiglie which are yummy as the sauce gets nicely trapped in the shells. Tagliatelle was a great choice with this too. Spinach is a really good accompaniment to stir through and get some extra veg for some filling dietary fibre and is also a good source of iron. Garnish with an extra sprinkling of parmesan.

I adapted this recipe from two different sources, original recipes from The Salted Mint (pumpkin ravioli) and Budget Bytes (pumpkin pasta sauce).

Why not make it over the Christmas break when you’re all tired out of turkey and brussels! Don’t forget to tag me on social (Insta @just_creative_julia) and share your foodie shots if you decide to try this out! Have a very merry Christmas and here’s to an exciting 2019! 🥂 Cheers! 🍻