Make the most of pumpkins this season by creating this moreish creamy pumpkin pasta. Puree the pumpkin flesh and bled with mascarpone and parmesan for a delicious pasta sauce.

Serve as a quick mid-week meal or prepare for a healthy lunch.

Ready in: < 1 hour

Serves: 4

Ingredients

2 tbsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
500g pumpkin, peeled and cut into 3cm cubes
50 – 100ml whole milk
2 tbsp tomato puree
2 tbsp mascarpone
350g pasta – rigatoni or penne work well
40g grated parmesan, plus extra to serve

Method

1. Heat the oil in a large, shallow frying pan over a low to medium heat. Add the onion along with a pinch of salt and fry for 10-15 minutes, until softened and translucent. Next, add the garlic and fry for another minute. Remove from the heat and set aside to cool slightly.

2. In the meantime, bring a pan of salted water to the boil. Add the pumpkin and cook for around 10-15 minutes, or until tender. Once cooked, drain well and tip into a blender (or into a bowl if using a hand blender). Blitz with 50ml milk and the onions until completely smooth. Gradually add more milk until the mixture is thick enough to coat the back of a spoon. You may not need to use all the milk.

3. Tip the sauce back into the frying pan and add the tomato puree and mascarpone. Bring to a simmer over a low heat.

4. Next, cook the pasta following the packet instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water.

5. Season and serve with a sprinkle of extra parmesan.