Pasta with roasted pumpkin
Pumpkin flesh is low in calories and rich in fibre, potassium and the antioxidant beta-carotene, which aids the immune system.
When shopping for pumpkins to cook, it's worth seeking out some of the smaller varieties, as these tend to be less stringy and more flavoursome than the large carving types that abound in supermarkets around Halloween.
Prep time: 10 mins
Cooking time: 45 mins
Total time: 55 mins
Ingredients (Serves 4)
- 340g pasta shells
- 400g pumpkin
- 2 sprigs rosemary
- 1 clove garlic, chopped
- 1 shallot, chopped
- 150ml half-fat creme fraiche
- 2 tbsp chives, chopped
- 1-2 tbsp olive oil
- 150ml white wine
- Juice of half a lemon
- Freshly ground pepper
Preheat the oven 190C/Gas Mark 5.
Peel and de-seed the pumpkin. Dice into 2 cm cubes and place onto an ovenproof sheet.
Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Place in the oven and cook for 45 minutes.
Meanwhile, cook the pasta according to the packet instructions.
Heat the oil and gently fry the garlic and shallot for 1 minute. Add the wine, bring to the boil and simmer for 2-3 minutes. Then add the lemon juice, creme fraiche and chives, and season with black pepper.
Drain the pasta and remove the pumpkin from the oven. Mix together in a large bowl and pour over the sauce.