Recipe

Pumpkin Pasta

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Pumpkin Pasta

Tagliatelle pasta tossed through mascarpone cheese, topped with roasted pumpkin, almonds and halloumi cubes.




Ingredients to serve 2

  • 600g x pumpkin cubes
  • ½ tsp x chilli flakes
  • 30g x almonds, roughly chopped or crush with a tin
  • 100g x halloumi - chop 1cm cubes
  • 150g x tagliatelle pasta
  • 120g x mascarpone
  • ½ x lemon - finely grated rind
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • baking/wax paper (from your pantry)

Ingredients to serve 4

  • 1.2kg x pumpkin cubes
  • 1 tsp x chilli flakes
  • 60g x almonds, roughly chopped or crush with a tin
  • 200g x halloumi - chop 1cm cubes
  • 300g x tagliatelle pasta
  • 240g x mascarpone
  • 1 x lemon - finely grated rind
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • baking/wax paper (from your pantry)

Method

Step 1

Preparation: Preheat oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Pumpkin Cubes: Place the pumpkin cubes on a large oven tray lined with non-stick baking paper and drizzle with olive oil, chilli flakes and salt & pepper. Toss with hands and make sure they are in an even layer and bake for 10 minutes.

Step 3

Pumpkin Tray: Add the almonds and halloumi cubes to the tray and bake for a further 10 minutes or until golden brown.

Step 4

Tagliatelle Pasta: While the pumpkin tray is cooking, cook the pasta in a large saucepan of salted boiling water for 5 minutes or until al dente. Drain, drizzle with some olive oil and set aside.

Step 5

Pasta Sauce: Using the same saucepan used for the pasta, heat the pan to medium-high, add the mascarpone and lemon rind to the pan and allow to melt - simmer for about a minute or 2 before adding the cooked tagliatelle and mix to combine.

Step 6

Serve the pasta topped with the pumpkin mixture and sprinkle with pepper to serve.