October 08, 2018
Comfort Food, Dinner, Main Dish,
Nuts/Seeds, Pine Nut, Pasta, Vegetables, Pumpkin , Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Vegetarian more
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"From one of our national supermarkets free monthly magazine June 2018."
Heat butter in a large saucepan over medium-high heat until starting to brown slightly and add oil, onion and garlic and cook stirring, for 5 minutes or until onion softens.
Add the pumpkin and cook stirring occasionally for 8 minutes or until pumpkin is just tender.
Meanwhile, cook the pasta in a saucepan of boiling water following packet directons or until al dente and drain resering 1/2 cup (125ml) of the cooking liquid.
Add the soup to the pumpkin mixture and bring to a simmer over medium heat and then add pasta and reserved cooking liquid and stir to combine.
Divide among serving bowls and sprinkle with pine nuts, parmesan and basil and season and serve with vinegar.
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