Creamy Pumpkin Rigatoni
Serves 4 | Vegetarian | Under 30 minutes
Ingredients
1-2 tbsp extra virgin olive oil
2 small brown onions
2 garlic cloves
550g butternut pumpkin
425ml vegetable stock
1 fresh bay leaf
400g rigatoni
125ml light thickened cream (or single cream)
1/4 tsp freshly grated nutmeg
Salt and freshly cracked black pepper, to season
Freshly grated parmesan or pecorino, to serve
Fresh basil leaves, to serve
Method
Step 1: Finely slice onion and garlic, then peel and chop pumpkin into small bite-size pieces. Heat olive oil in a large saucepan over medium heat. Once hot, add onion and garlic; sauté for 4-5 minutes, or until slightly softened. Add pumpkin, vegetable stock, bay leaf and season with salt and pepper. Increase heat to medium-high and cook for 12-14 minutes, or until pumpkin is soft.
Step 2: Transfer everything in the pan to a blender and blend on high speed until smooth and creamy. Return sauce to the pan over low heat and add cream and grated nutmeg. Season to taste and gently stir.
Step 3: Meanwhile, bring a pot of salted water to boil and cook rigatoni until al dente. Once cooked, use a slotted spoon to transfer pasta to the sauce and cook for another 2-3 minutes over medium heat. Add ~1/4 - 1/2 cup of pasta cooking water. This will help create a smooth silky sauce.
Step 4: Divide pasta amongst bowls and garnish with cracked black pepper, freshly grated parmesan or pecorino cheese and basil.