Food: Pasta with Roasted Pumpkin, Chilli & Basil

We had ballet this afternoon, so I knew that I had to make something for dinner that was relatively quick and easy to throw together. I wish I had had the time to roast the pumpkin through the day, that would have made for a super quick meal! But, while the pumpkin was in the oven I was able to bath children and get them in their jimjams. Win!

Prep Time: 

Pumpkin – 15 mins

Other – 5 mins

Cooking Time: 

Pumpkin – 45 mins

Other –  15 mins

Serves: 6

Ingredients

600g pumpkin

1 tbsp olive oil

1 tsp Gourmet Garden Chunky Garlic

Salt & Pepper

500g egg fettucini

4 tbs olive oil

1 onion, finely diced

2 tsp Gourmet Garden Chunky Garlic Paste

1 tsp Gourmet Garden Hot Chilli Paste

1 cup of either chicken stock or 1 stock cube dissolved in boiling water

1 cup of water – give or take – use as needed

4 tsp Gourmet Garden Basil Paste

Knob of butter {this is negotiable…}

Paremesan Cheese, finely grated

Salt & Pepper

Method

1. Preheat oven to 190 degrees Celcius.

2. Cut pumpkin into 2cm cubes. Put into a big bowl and coat with 1tbsp olive oil, garlic and salt and pepper. Place on a lined tray and pop it into the oven. This should take about 45 – 50mins to cook.

3. Fill a big saucepan with water and bring to the boil. When it is boiling, add the pasta and cook according to directions on the packet.

4. While the water is coming to the boil, in a large saute pan, saute the onion in 1tps of the remaining olive oil. Cook for about 3 minutes, do not burn the onion! Stir through the remaining garlic and chilli pastes. When fragrant, add the pumpkin and the chicken stock, bring to the boil, then reduce heat.

5. Add the remaining olive oil to the ‘sauce’ and mix through.

6. When the pasta is almost ready, add the basil to the pumpkin sauce.

7. Drain the pasta, do not rinse, add it to the pumpkin sauce straight away. I found mine needed a bit more water and I put in a nob of butter for added taste and a glossy looking pasta.

8. Serve piping hot in bowls with parmesan cheese. Enjoy!

This is a recipe I have submitted for the Gourmet Garden Blog Off/Cook Off…

On Monday I made Vietnamese Spring Rolls

On Tuesday I made Oven Baked Wholegrain Mustard Risotto with Slow Cooker Herby Lamb Leg

Do you use herbs when you cook?

I am linking in with Domesblissity for Thriving on Thursdays… Some fab recipes in the link-up…