Penne Pasta with Roasted Butternut Pumpkin
This recipe is from the August Taste Magazine, I have altered it to make it vegetarian friendly. It was quick to make and delicious.
Ingredients:
1 tablespoon olive oil
400g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes (for a quick option I bought a 400g cubed pumpkin pack from Coles for $4)
1 small brown onion, thinly sliced
2 tablespoons Italian Red Wine Vinegar
2/3 cup (160ml) Thickened Cream
300g Penne
1/3 cup (25g) shredded vegetarian parmesan or cheese
Method:
Preheat oven to 200 degrees. Spread out pumpkin on a tray with a dash of olive oil, salt and pepper. Cook for 10-15 mins until soft and golden.
Add onion and olive oil to a large pan, stirring frequently, for 5 mins or until onion softens. Stir in cooked pumpkin. Add vinegar. Cook for 1 min or until vinegar evaporates. Stir in the cream and remove from heat.
Meanwhile, cook the pasta in a large pot of boiling salted water over high heat, stirring occasionally, for 10 mins or until al dente. Drain pasta, reserving 1 cup (250ml) of the pasta water.
Return the cooked pasta to the pot. Toss the pasta with the pumpkin mixture and enough reserved pasta water to make a saucy consistency (about 1/2 cup/125ml of pasta water). Season with salt and pepper. Transfer the pasta to a serving platter and sprinkle with cheese.
Serve immediately. :)
