Ingredients
500g of pumpkin, cut into cubes
200g of ‘tubetti’ (or other short pasta shape)
Olive oil (around 8 spoons), parsley, salt, 2 cloves of garlic and a pinch of pepperoncino/chilli.
Instructions
Lightly fry the garlic in the oil until lightly browned (you can take the garlic out at this point, or leave it in until later if you prefer).
Tip the pumpkin cubes into the oil, then add the pepperoncino together with some salt.
Mix, cover, and cook on a low flame, adding some water if necessary.
The pumpkin should become soft and creamy, almost to the point of being a purée.
Tip in the dry pasta and cook together with the pumpkin for 10 minutes or so (adding some water if necessary), then sprinkle in the parsley and mix together.
Back to recipe contents page
