Pumpkin Pasta recipe
Cut 1/2 a butternut pumpkin into 2cm cubes. Place in a large saucepan of boiling water
along with 500g of pasta and cook for as long as the packet suggests. If you have a basket
to separate the pasta from the pumpkin while it is in the water it will make the process a lot
easier, but if you don't that's fine too - you can just pick it out. Meanwhile, saute 1 large diced onion, and 2 crushed garlic cloves in a saucepan with 1 Tbsp olive oil.
Drain pasta and pumpkin, set pumpkin aside in a bowl, return pasta to pan and leave off the heat. Mash pumpkin and add enough light cream to make a sauce consistency, season with salt & pepper. Add pumpkin, onions, 1 Tbsp. margarine or butter and 2 Tbsp herbs (rosemary, basil, thyme or sage are good) to drained pasta, return to heat and mix thoroughly until heated. Top pasta with your favorite Parmesan cheese and enjoy!