This vegetarian creamy pumpkin pasta is such good comfort food! Grab yourself a bowlful and get cozy on the couch.
Do you usually avoid cooking with pumpkin because it’s such a pain to cut up?! I had a conversation with my sister recently where she admitted to this, and I used to be exactly the same. My top tip is to microwave the pumpkin for a couple of minutes first. This helps to soften the edges, making the skin much easier to remove and the pumpkin easier to cut into pieces.
The garlic breadcrumbs add a delicious crunch to this meal and make a nice alternative to lashings of cheese! If you plan on reheating the pasta, add a splash of milk to help restore the creamy sauce.
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This vegetarian creamy pumpkin pasta is such good comfort food! The garlic breadcrumbs add a delicious crunch. Grab yourself a bowlful and get cozy on the couch!
Preheat oven to 210ºC (410ºF) fan bake. Line an oven tray with baking paper. Remove seeds and microwave pumpkin for 2 minutes (this makes it easier to cut). Remove skin and cut pumpkin into small 1-2cm (0.5in) cubes. Place on prepared tray, drizzle with oil and season with salt and pepper. Toss to combine. Roast for 25-30 minutes, until edges are crisp.
MAKE GARLIC BREADCRUMBS
Meanwhile, use a food processor or blender to turn bread into breadcrumbs. Crush garlic. Heat oil in a large frying pan on medium-high. Add breadcrumbs, garlic and a little salt. Cook, stirring occasionally, until golden brown and crisp (about 5 minutes).
PREPARE SAUCE AND PASTA
While breadcrumbs are cooking, dice onion and crush garlic. Remove breadcrumbs from pan and set aside. Reduce heat to medium and add oil, onion, garlic, oregano and sage. Cook until onion has softened, about 3 minutes. Stir in vegetable stock mixture and simmer for 2 minutes, until reduced slightly. Whisk in cream cheese. Stir in kale and about two thirds of the parmesan. Season to taste with salt and pepper. Reduce heat to low and leave to simmer gently.
Bring a large pot of water to the boil. Add pasta and cook for 2 minutes. Add peas and cook for a further 2 minutes. Reserve 1 cup of the pasta water, then drain pasta. Stir pasta, peas and pumpkin into the sauce and toss with tongs to combine (you want some of the pumpkin to mash up a little). Add pasta water as required to help sauce coat the pasta nicely.
Divide pasta between warmed serving bowls. Top with garlic breadcrumbs and remaining parmesan.
WINE MATCH: Choose a Pinot Gris.
GLUTEN-FREE OPTION: Choose gluten-free bread and a gluten-free stock cube. Replace fresh fettuccine with your favourite dried gluten-free pasta (allow for the longer cooking time by putting this on a bit earlier, around when you add the stock mixture to the onions).
INGREDIENT SWAPS / NOTES: You could use dried fettuccine if you prefer. This is a good option if you plan on reheating the meal, as it doesn’t seem to absorb the sauce quite so much as fresh pasta. As above, allow for the longer cooking time by putting this on a bit earlier, around when you add the stock mixture to the onions. Peas could be swapped for frozen mixed veggies or extra baby kale.
MAKE IT MEATY: Cooked bacon, diced chorizo or shredded cooked chicken would all be great additions to this meal.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge. Keep breadcrumbs separate, at room temperate. Reheat pasta in the microwave. You can add a splash of milk to help restore the creaminess of the sauce. Add breadcrumbs just before serving.
So pleased to hear that, Pip! 😊