Name: Creamy pumpkin and prosciutto pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 gram pumpkin, cut into 1.5cm pieces; 375 gram rollini pasta; 1 tablespoon olive oil; 100 gram prosciutto, coarsely chopped; 300 millilitre carton cream; 1/4 cup grated parmesan, plus extra to serve; 2 tablespoon baby capers, drained, rinsed; 150 gram baby spinach leaves; 1/2 cup chopped parsley leaves

Creamy pumpkin and prosciutto pasta

Sweet steamed pumpkin is tossed with fresh pasta and crispy proscuitto in a creamy cheese sauce to create this tasty Italian dish.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

800 gram pumpkin, cut into 1.5cm pieces

375 gram rollini pasta

1 tablespoon olive oil

100 gram prosciutto, coarsely chopped

300 millilitre carton cream

1/4 cup grated parmesan, plus extra to serve

2 tablespoon baby capers, drained, rinsed

150 gram baby spinach leaves

1/2 cup chopped parsley leaves

Method

1.Place pumpkin in a steamer basket over simmering water. Cover. Steam 10-15 minutes, until tender.

2.Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook following packet instructions. Drain, reserving 1/3 cup liquid. Transfer pasta to a large bowl. Cover to keep warm.

3.Heat oil in same saucepan on high. Saute prosciutto 1-2 minutes, until crisp and brown. Remove from pan.

4.Add cream and reserved liquid to same saucepan. Bring to boil on high. Reduce heat to low. Add cooked pasta with pumpkin, parmesan and capers. Season to taste. Cook gently, stirring, 1 minute to heat through.

5.Remove from heat. Stir in spinach and parsley. Top with grated parmesan, to serve.

If you can’t find rollini, use a spiral variety of pasta. If preferred, drizzle pumpkin with a little olive oil and roast in a moderate oven, 180°C, for 25-30 minutes.
Note

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