Pumpkin Rigatoni with Candied Pumpkin Seeds
Extra creamy, pumpkin rigatoni with candied pumpkin seeds. Rigatoni pasta (or any) tossed in a nutty brown butter pumpkin sauce.
Substitutes:
- No pumpkin? Use butternut squash instead.
- No shallot? Use onion instead.
- No pumpkin seeds? Use walnuts or pecans instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
350 g Pumpkins (peeled and cut into chunks )
1 tbsp Olive oil
200 g Rigatoni pasta
30 g Unsalted butter (or vegan butter )
1 Shallot (diced )
1 Garlic clove (grated )
200 ml Vegetable stock
30 g Parmesan (grated )
Salt & pepper
For the candied pumpkin seeds:
60 g Pumpkin seeds
20 g Water
50 g Caster sugar
10 g Unsalted butter (or vegan butter )
Recipe:
- Cook the pumpkin: Preheat the oven to 180C/160c fan/4 gas mark. Add the pumpkin chunks to a baking dish, drizzle with the olive oil and season with a pinch of both salt and pepper. Roast for 30 minutes, or until tender, then add to a food processor with the stock and blend until smooth.
- For the pumpkin seeds: Preheat the oven to 160 C/140 fans. Place the pumpkin seeds on a small tray and toast in the oven for around 5 minutes, or until golden brown. Place the sugar and water in a small saucepan and bring to a boil for 1 minute. Add the pumpkin seeds and continue to stir until just golden brown and caramelised, for about 20 seconds. Remove from the heat and add the butter, stirring through. Tip these out onto baking paper and set aside to cool.
- Cook the pasta: Bring a saucepan of salted water to a boil. Drop in the pasta. Cook according to package directions, until al dente, then drain.
- Make the pumpkin sauce: In a frying pan, melt together the butter, shallot and garlic. Cook for 4-5 minutes, until fragrant and golden. Reduce the heat to low, add the pumpkin sauce.
- Serve: Toss the pasta and parmesan cheese with the pumpkin sauce. Divide between two plates and top with the candied pumpkin seeds.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months.
