About the Recipe
Delicious flavors of autumn in a pasta bowl!
Ingredients
About 6-7 sliced pumpkin wedges (3 or so inches wide) or half a medium size pumpkin
1 head of garlic
Fresh oregano leaves (2-3 stems)
Handful fresh baby spinach
About 1/2 cup sun dried tomatoes
1 cup half and half
3 cups water of boiled pasta, regular filtered water or vegetable broth
1/2 cup mozarella cheese
Additional spices or herbs of choice (e.g., basil, paprika, cracked black pepper)
Olive oil (6-7 tbsp)
Parmesan cheese to serve (optional)
Pine nuts to serve (optional)
Preparation
Slice up your pumpkin then add sliced pumpkin wedges to a baking sheet/tray along with halved garlic head
Drizzle generourly pumpkins and garlic with olive oil then sprinkle some salt, pepper and top with oregano leaves
Bake/roast in oven on high for about 40 mins or until the pumpkin and garlic start to brown / soften
Remove carefully from oven
Transfer pumpkin and garlic to a medium size pot
Prepare pasta per pack instructions. When pasta is ready, take out 2-3 cups of water and set aside then drain pasta
Add 2 cup of pasta water (or other liquid) along with half and half to pot with pumpkin/garlic
Using a hand-held blender, blend ingredients then set pot on low heat on stovetop until starts to bubble
Add mozarella cheese
Add additional spices/herbs of choice, as well as salt, stir then turn hear off
To serve, add pasta to a bowl then top with pumpkin puree/sauce, chopped spinach leaves and sun-dried tomatoes
Sprinkle with parmesan cheese
To roast pine nuts, add a handful of pine nuts to a small pot on stovetop, keep tossing until they start to brown on medium heat, then remove from heat and transfer to a clean bowl/dish
Top pasta bowl with roasted pine nuts and serve
Optional: Serve with your fav grilled/seared meat.