Creamy Pumpkin & Rosemary Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4


500g dried wagon wheel pasta

1½ cup butternut pumpkin, grated

1 small brown onion, finely sliced

1 sprig of rosemary

2 garlic cloves, peeled

1 cup chicken stock

3 tbsp extra virgin olive oil

3 tbsp butter

1cup grated pecorino

½ cup mascarpone

Salt & pepper


Place olive oil, butter, garlic, rosemary in a large pan and allow butter to melt. Add onion and cook until softened and golden brown. Next, add pumpkin and combine. Cook for a further 4 mins. Pour stock over pumpkin and bring to a boil. Simmer for 10 mins or until soft. Add salt and pepper to taste. Remove whole garlic cloves.

In another pot filled with boiling water, cook pasta as per packet directions. Remove pasta and mix into pumpkin sauce. Turn down the heat to low and add pecorino and mascarpone. Mix and add salt and pepper to taste.

Serve and add extra cracked pepper.


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