Ingredients
- Perfect for a family of 4
- 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
Method
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The PumpkinPreheat 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.
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Peel and dice the onion and garlic. Remove the rosemary from the stalk and finely dice the sprigs.
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Bring a large saucepan of salted water to the boil.
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Slowly sauté the onion, garlic and rosemary for 15 minutes over a low to medium heat.
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Pop in the Knorr paprika and sun-dried tomato stock pot in and allow it to melt in with the other ingredients.
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Pour in the cream and allow to slowly reduce.
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When the water is boiled cook the pasta until al dente (with a bit of bite).
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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.
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Season with half the parmesan cheese and plenty of black pepper. If it seems a little thick, add some of the reserved pasta water.
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GremolataTo make the crunchy topping, toast the nuts, chop up all the ingredients finely, zest the lemon and stir everything together with smoked paprika.
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To ServeTo 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.
