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Creamy roast pumpkin and mascarpone fusilli pasta recipe
Creamy roast pumpkin and mascarpone fusilli pasta recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Garlic-roasted pumpkin and creamy mascarpone unite for an ultimate vegetarian pasta sauce.
Ingredients:
  • 950g kent pumpkin, peeled and deseeded, cut into 2cm pieces
  • 2 large garlic cloves, unpeeled
  • 6 fresh thyme sprigs, leaves picked, plus extra, to serve
  • 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
  • 350g dried fusilli pasta
  • 250g mascarpone
  • Finely grated parmesan, to serve
Instructions:
  • Preheat the oven to 210C/190C fan forced. Combine pumpkin, garlic, and thyme in an ovenproof dish. Drizzle with oil, season well, and roast for approximately 30 minutes, stirring halfway through, until the pumpkin is golden and tender.
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions. Reserve 125ml (1/2 cup) of the cooking liquid before draining the pasta.
  • Using the back of a spoon, remove garlic flesh from skin, discarding skin. Coarsely mash pumpkin and garlic with the spoon. Mix in mascarpone. Add pasta and reserved cooking liquid, stirring until well combined.
  • Top with a generous amount of Parmesan and additional fresh thyme. Drizzle with a bit more olive oil and serve promptly.

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