Name: Creamy pumpkin, artichoke and prosciutto pasta
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1.5 kilogram butternut pumpkin, cut into 1.5cm pieces; 500 gram short pasta; 2 tablespoon olive oil; 12 slice (180g) prosciutto, chopped coarsely; 300 millilitre cream; 300 gram drained marinated artichoke hearts, cut into thin wedges; 200 gram baby spinach leaves; 3/4 cup firmly packed fresh flat-leaf parsley leaves; 1/3 cup (25g) finely grated parmesan cheese

Ingredients

1.5 kilogram butternut pumpkin, cut into 1.5cm pieces

500 gram short pasta

2 tablespoon olive oil

12 slice (180g) prosciutto, chopped coarsely

300 millilitre cream

300 gram drained marinated artichoke hearts, cut into thin wedges

200 gram baby spinach leaves

3/4 cup firmly packed fresh flat-leaf parsley leaves

1/3 cup (25g) finely grated parmesan cheese

Method

1.Boil, steam or microwave the pumpkin until tender. Drain and cover to keep warm.

2.Meanwhile, cook the pasta in a large saucepan of boiling water until tender. Before draining, reserve 1/3 cup of the cooking liquid. Drain the pasta and cover to keep warm.

3.Heat the oil in the same pan. Cook the prosciutto, stirring, until crisp. Add cream and reserved cooking liquid to the pan and bring to the boil. Reduce heat and gently stir in pumpkin, pasta and artichoke. Simmer until heated through. Remove from heat; stir in spinach and parsley. Serve sprinkled with cheese.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%