The combination of the pumpkin and rosemary work really well to make a truly scrumptious meal.
Ingredients
- 340g/12oz
pasta such as conchiglie (large shells) - 1 small
pumpkin - 2 sprigs
rosemary - 1 clove
garlic - 1
shallot - 140ml/5fl oz carton
double cream - 1 tsp
Dijon mustard - 2 tsp chopped flatleaf
parsley - 30-55g/1-2oz
butter - 150ml/¼ pint
white wine - ½lemon, juice only
- salt and freshly ground
black pepper - grated
parmesan (or similar vegetarian hard cheese), to serve
Preparation method
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Preheat the oven 190C/375F/Gas 5.
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Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.
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Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.
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Place in the oven and cook for 45 minutes.
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Cook the pasta in plenty of salted boiling water as per instructions.
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Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.
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Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.
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Add the lemon juice, seasoning, cream and finally the parsley.
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Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
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Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.