Pappardelle with pumpkin & thyme for 4 person
With just a few pantry staples and some fresh ingredients, you can create this exciting pumpkin pasta meal in a flash.
Ingredients for Pappardelle with pumpkin & thyme
- 1/2 (700g) jap or butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 80ml (1/3 cup) olive oil
- 375g pappardelle or tagliatelle
- 30g butter
- 2 cloves garlic, crushed
- 2 red onions, finely chopped
- 2 tablespoons thyme leaves, plus extra, to serve
- 125ml (1/2 cup) dry white wine
Pappardelle with pumpkin & thyme, How to Make
Step 1Preheat oven to 220C. Place pumpkin in a roasting pan. Drizzle with 2 tablespoons oil. Season with salt and pepper. Toss well to combine. Roast, tossing occasionally, for 25 minutes or until tender.
Step 2Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain. Return pasta to pan and toss with 1 tablespoon oil.
Step 3Heat butter and remaining 1 tablespoon oil in a large, deep pan over mediumhigh heat. Add garlic, onions and thyme, and cook, stirring, for 5 minutes or until soft. Add wine and cook for 4 minutes or until reduced by three-quarters. Stir in cream, bring to a simmer, then cook for 6 minutes or until thickened.
Step 4Stir parmesan into cream mixture. Add pasta, pumpkin and parsley, and toss to combine. Cook, tossing, for 2 minutes or until pasta is warmed through.
Step 5Divide among plates. Top with extra shaved parmesan and thyme to serve.
Top tips: For a variation, substitute ricotta, bocconcini or feta for the parmesan. Or, add thinly sliced prosciutto with the pasta in step 4.
Additional information for Pappardelle with pumpkin & thyme
Preparation: 0:20 Minutes, Cooking: 0:30 Minutes, Serving: 4 Person, Level:
3448 kj Energy, 59g Fat Total, 28g Saturated Fat, 8g Fibre, 19g Protein, 107mg Cholesterol, 500.54mg Sodium, 14g Carbs (sugar), 50g Carbs (total),
All nutrition values are per serve
This Pappardelle with pumpkin & thyme published first on: MasterChef, Images by: Ben DearnleyYou May Also Like
Open lasagne with mushrooms, tarragon and goat’s curd by Cynthia Black
Open lasagne with mushrooms, tarragon and goat’s curd for 4 person This gourmet lasagne is enhanced with the flavours of …
Fresh basil and tomato pasta by Deborah McLean
Fresh basil and tomato pasta for 4 person The fresh flavours of basil and ripe tomatoes makes this an exquisitely …
Tex-mex pasta salad by Kim Coverdale
Tex-mex pasta salad for 6 person Ingredients for Tex-mex pasta salad 2 cups dried pasta curls 2 corn cobs, husks …
Creamy pumpkin pasta by Claire Brookman
Creamy pumpkin pasta for 4 person Creamy pumpkin pasta will keep you warm in the cooler months, and it’s ready …
Wholemeal pasta with silverbeet and walnuts by Sophia Young
Wholemeal pasta with silverbeet and walnuts for person Follow our lead and we’ll have you plating up this vibrant vegetarian …