I get my food shopping delivered to me, as other people’s trolley pushing etiquette can trigger feelings of murderous rage. I ordered a pumpkin and oh boy, did I get a pumpkin. My hands aren’t abnormally small, the pumpkin is huge. Apparently they’d run out of normal sized pumpkins, so mine was substituted with this monster.
Yield; Three – Four servings (367kcal – 275kcal approx) Cook time; One hour ten minutes (in total)
- One whole average sized pumpkin (approx 1kg/2.2lb)
- 240g/8.5oz dried pasta
- 200ml hot vegetable stock
- 50ml non-dairy single cream
- One teaspoon of both dried sage and dried parsley
- Salt and black pepper to taste
- Firstly, prepare the pumpkin. Remove the stalk and slice in half, thoroughly scoop out the seeds and fibres. While you’re doing this, preheat the oven to 180ºC/160ºC fan assisted/320ºF.
- Slice each half into two, then roast on a lined baking tray for an hour, or until fork tender and the liquid released has evaporated. Once cooked, leave to cool to room temperature.
- Once cooled remove the flesh from the skin, blend the pumpkin flesh until smooth (alternatively mash with a potato masher).
- Place the blended (or mashed) pumpkin into a small saucepan over a medium heat. Mix through the stock, cream, herbs and season with salt and black pepper to taste. Cover with a lid and allow to heat through for ten minutes.
- While the sauce is heating, cook the pasta as per the instructions on the packet. Once cooked, drain the water and stir the pasta through the sauce.
Pumpkin is naturally pretty low in calories, so it makes for a perfect pasta sauce for those who want lower calorie meals.