Pumpkin Cream Pasta

Ingredients

• penne pasta (dry) — 200g
• tinned pumpkin purée — 200g
• double cream — 100ml
• vegetable stock — 100ml
• parmesan cheese, grated — 40g
• garlic, minced — 2 cloves
• dried sage — 1 tsp
• olive oil — 1 tbsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the penne pasta according to package instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a frying pan over medium heat.

3. 3

   Add the garlic to the pan and sauté for 1 minute until fragrant but not browned.

4. 4

   Stir in the pumpkin purée, vegetable stock, and dried sage, simmering for 3-4 minutes to meld the flavours.

5. 5

   Reduce heat to low and stir in the double cream and grated parmesan until the sauce is smooth and thickened.

6. 6

   Drain the pasta, reserving a splash of pasta water, and toss the pasta into the pumpkin sauce, adding a little pasta water if necessary to coat thoroughly.

7. 7

   Serve immediately, topped with extra parmesan if desired.