Ursula's pumpkin pasta

ONEINNEWS.COM - Nutrition: HighlightNutrientUnit kcal 634 fat 34g saturates 17g carbs 60g sugars 0g fibre 4g protein 26g low in salt 1.1g I...



ONEINNEWS.COM - Nutrition:
HighlightNutrientUnit
kcal
634
fat
34g
saturates
17g
carbs
60g
sugars
0g
fibre
4g
protein
26g
low in
salt
1.1g

Ingredients

2 garlic cloves, crushed
3 tbsp olive oil
125g ball mozzarella, drained and roughly chopped
50g unsalted butter, softened
small handful sage leaves, plus extra to serve
grated zest and juice of 1 unwaxed lemon
500g/1lb 2oz piece pumpkin, unpeeled weight
300g conchiglie pasta (shells)
85g parmesan, finely grated
Method

STEP 1
Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. 

Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. 

Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.

STEP 2
Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. 

Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. 

Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
Recipe continues below advert

STEP 3
Cook the pasta according to pack instructions. 

Drain, return to the pan and tip in the pumpkin and parmesan. 

Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.

S:foodies


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ONEinNews.com : Ursula's pumpkin pasta
Ursula's pumpkin pasta
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