Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pappardelle with pumpkin
Serves 3-4 Starters and mains
Ingredients
- ½ pumpkin, deseeded and diced
- 2tbsp olive oil
- 100ml vegetable stock
- ¼ onion, finely chopped
- pinch of sugar
- splash of white wine
- 20ml double cream
- 250g pappardelle, preferably fresh
To serve
- 50g Parmesan shavings
- handful of toasted pine nuts and rocket
Method
Season the diced pieces of pumpkin and roast in a little olive oil at 200C//Gas 6 for 10-15 minutes. Purée half the roasted pumpkin in a blender with a splash of the vegetable stock to loosen the mixture.
Soften the onions in a hot pan with olive oil and a pinch of sugar, add the remaining diced pumpkin and fry for a few minutes. Add a splash of white wine then bring to the boil to burn off the alcohol and add the rest of vegetable stock and reduce by half. Add the double cream, season with salt and freshly ground pepper. Add the pumpkin purée to the pan and mix to combine.
Bring some water to the boil in a pan, add a pinch of salt. Put the pappardelle in the water and cook according to instructions or, if using fresh, for approximately 4 minutes until firm to bite.
Add the cooked pappardelle to the sauce, toss together well and add in half of the Parmesan. Serve with the toasted pine nuts, a handful of fresh rocket and the remaining Parmesan shavings.
Advertisement