As a lover of pumpkin and pasta it seemed like a natural fit. I love the flavour that roasting bring out in many ingredients. It's the simplicity of this dish that makes it extraordinary. I usually serve it with a spinach, mushroom, and red onion salad.
Portion size8 servings
1 1/2 cup
bag (454 g)
fresh Italian parsley
Preheat oven to 325 degrees celsius. Cut tops off pumpkins and remove pulp and seeds. Place on baking sheet. Place four cloves of garlic into each pumpkin. Stir together next 5 ingredients, and rub half of mixture on inside walls of each pumpkin. Replace pumpkin tops and roast for 1 1/2 - 2 hours or until very tender. When pumpkins are ready the skin will peel off easily. Peel pumpkins and remove stems. Transfer pumpkin flesh to large saucepan over medium-low heat and stir until smooth and garlic cloves are mashed and mixed in evenly. Grate parmesan cheese. Stir in butter, cream, and fresh parmesan cheese and cook for 10 minutes. Season with salt and white pepper to taste. Toast pine nuts at 425 degrees celsius for 3-4 minutes on a large flat baking sheet (be sure to use any excess oils from roasting pumpkins). Bring 5 litres of water to a rolling boil, add pasta and cook to al dente (about 7-8 minutes). Drain pasta and toss with pumpkin sauce. Sprinkle with toasted pine nuts, fresh parsley, and freshly grated parmesan cheese. Serves 6-8.