Ingredients
- 50 grams butter
- 2 teaspoon olive oil
- 1 brown onion, thinly sliced
- 3 garlic cloves, minced
- 700 grams pumpkin ( btternut pumpkin, peeled and seeded and cut into 2cm pieces)
- 500 grams dried casarecce pasta
- 535 gram creamy pumpkin soup
- 1/3 cup pine nuts (toasted 50 grams)
- 1/3 cup shaved parmesan cheese (25 grams)
- 1/3 cup basil leaves
- Red wine vinegar, to serve
How to Make
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Step 1: 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.
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Step 2: Add the pumpkin and cook stirring occasionally for 8 minutes or until pumpkin is just tender.
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Step 3: 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.
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Step 4: 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.
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Step 5: Divide among serving bowls and sprinkle with pine nuts, parmesan and basil and season and serve with vinegar.
We hope you enjoy this recipe!
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