Creamy Pumpkin Pasta


  1. Pre-heat the oven to 200 fan. Chuck the pumpkin and garlic into a roasting tray and pour over the oil. Season well and toss together. Roast for 30-35 minutes until soft and squidgy.
  2. Peel the pumpkin and chuck the flesh into a blender. Add the milk and blitz into a smooth sauce.
  3. Meanwhile, cook pasta according to packet instructions until al dente, normally about 8-10 minutes. Scoop out some of the pasta water and then drain the pasta.
  4. Melt butter in a large pan over a medium heat. Stir continuously for 30 seconds to a minute until brown and nutty. Add the dukkah and mix well. Watch the spices don’t burn here, so move fast.
  5. Add the pumpkin, mascarpone, Parmesan and lemon to the pan and mix until the mascarpone has melted into the sauce. Once smooth, chuck in the pasta. Add 50-100ml of the pasta water and mix until creamy. The pasta water really makes a huge difference here. Go a little at a time to get it right. Check the seasoning and add salt and pepper to taste. Serve immediately with Parmesan.


Serves 4

650g pumpkin, skin on and cut into 3-4inch wedges
4 cloves garlic, unpeeled
1 tbsp olive oil
200ml whole milk
400g spaghetti
25g butter
2-4 tsp dukkah spice mix (depending on strength)
80g mascarpone or cream cheese
15g parmesan, grated, plus extra for serving
The juice of ½ a lemon
Sea salt and black pepper

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