Creamy Pumpkin & Rosemary Pasta with a Hazelnut Gremolata


  • 500g or 2 packs fresh tortellini
    pumpkin / parmesan / spinach & ricotta, any pasta works great
  • 1 onion
  • 4 cloves garlic
  • 4 sprigs rosemary (fresh)
  • 1 small pumpkin ( 500g flesh)
  • 1/4 tsp dried cinnamon
  • 1 tsp chopped fresh rosemary
  • 1 tsp oil
  • 1 Knorr paprika and sun-dried tomato stock pot
  • 250mls cream
  • 50mls reserved pasta water
  • 75g parmesan (grated)
  • Black pepper

Hazelnut Gremolata

  • 2 cloves garlic
  • 50g pine nuts / toasted hazelnut
  • 1/4 tsp smoked paprika
  • Zest 1/2 lemon
  • 1 big handful chopped parsley
  • 2 sprigs rosemary


  • 1
    The Pumpkin
    Preheat the oven to 180℃. Peel 500g pumpkin ( roughly 1/2 a medium sized pumpkin.) Scoop out the seeds. Remove any stringy pieces. Cut into 3cm cube pieces. Place on a baking tray. Drizzle with 1 tsp oil and cinnamon. Toss and bake for 35 minutes.
  • 2
    Peel and dice the onion and garlic. Remove the rosemary from the stalk and finely dice the sprigs.
  • 3
    Bring a large saucepan of salted water to the boil.
  • 4
    Slowly sauté the onion, garlic and rosemary for 15 minutes over a low to medium heat.
  • 5
    Pop in the Knorr paprika and sun-dried tomato stock pot in and allow it to melt in with the other ingredients.
  • 6
    Pour in the cream and allow to slowly reduce.
  • 7
    When the water is boiled cook the pasta until al dente (with a bit of bite).
  • 8
    As the sauce thickens, remove the pumpkin from the oven. Add in to the sauce. Gently mash a few pieces with the fork in to the sauce.
  • 9
    Season with half the parmesan cheese and plenty of black pepper. If it seems a little thick, add some of the reserved pasta water.
  • 10
    To make the crunchy topping, toast the nuts, chop up all the ingredients finely, zest the lemon and stir everything together with smoked paprika.
  • 11
    To Serve
    To serve, gently spoon the silky, creamy pasta into the bowl and sprinkle over some of the crunchy topping and garnish with the remaining parmesan and a spring of rosemary.
Knorr Creamy Pumpkin Pasta