pumpkinpasta-light
pumpkinpasta-light

Penne with roasted pumpkin and black olives

  By Leaves  

October 4, 2015

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Hands down one of my favourite recipes when Autumn comes. It's just perfect, the sweetness of the pumpkin, the richness of the cream, the intense flavour of the black olives and kick of the garlic pasta. Buon appetito!

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

Ingredients

Leaves' Penne with garlic

Pumpkin

Cream

Onions

Black olives

Parmesan

Olive oil

Salt

Pepper

Basil

Rosemary

Optional

Toasted Cashews

Directions

First of all, peel and dice the pumpkin in cubes about 1,5cm long. Put in a bowl with enough oil to lightly coat, salt and pepper to taste and toss. Put the content on an oven tray together with the rosemary and cook for about 30 minutes (or until ready) in a preheated oven 180°

Put a pot of salted water to boil.

In a pan add a bit of oil and the sliced onions. When golden add the cream and let reduce over medium heat for 5-10 minutes. Season with salt and pepper to taste. When ready set aside.

When the pumpkin is ready save a third of the dices and add the rest with the cream sauce. Pour in a blender and mix until smooth.

Cook the pasta for just 5 Minutes until al dente.

When the pasta is ready mix in with the pumpkin&cream; sauce and the black olives.

Plate while still warm, top with the pieces of roasted pumpkin saved earlier and with a few leaves of fresh basil.

Finish with parmesan to taste

For an extra crunch, try adding some toasted cashews on top!

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