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Pappardelle with pumpkin & thyme
Pappardelle with pumpkin & thyme
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Whip up a quick and delicious pumpkin pasta using pantry essentials and fresh ingredients.
Ingredients:
  • 700g pumpkin
  • 80ml (1/3 cup) olive oil
  • 375g pappardelle or tagliatelle
  • 30g butter
  • 2 cloves garlic, crushed
  • 2 red onions, finely chopped
  • 40.00 ml thyme leaves, plus extra, to serve
  • 125ml (1/2 cup) dry white wine
  • 300ml pouring cream
  • 60g (3/4 cup) finely grated parmesan, plus extra, shaved, to serve
  • 62.50 ml roughly chopped flat-leaf parsley
Instructions:
  • Preheat oven to 220C. Place pumpkin in a roasting pan and drizzle with 2 tablespoons of oil. Season with salt and pepper, then toss to combine. Roast for 25 minutes or until tender, tossing occasionally.
  • While the pasta is cooking in a saucepan of boiling salted water for 8 minutes until al dente, drain it. Then, return the pasta to the pan and mix it with 1 tablespoon of oil.
  • In a large, deep pan over medium-high heat, melt butter with 1 tablespoon of oil. Sauté garlic, onions, and thyme for 5 minutes until soft. Pour in wine and simmer for 4 minutes until reduced by three-quarters. Add cream and bring to a simmer, then cook for 6 minutes until thickened.
  • Combine parmesan into the creamy mixture. Toss in the pasta, pumpkin, and parsley. Cook, tossing, for 2 minutes until the pasta is warm.
  • Plate the dish and garnish with additional shaved parmesan and fresh thyme before serving.

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