Pumpkin and Parmesan Pasta
Ingredients:
1 large onion
2 garlic cloves
30ml olive oil
600g pumpkin, peeled and cut into very small chunks
1 tsp nutmeg
60-80g light cream cheese
40-60g parmesan cheese
Salt and pepper, to taste
Pasta, as required/desired, but roughly 300g
Preparation:
1. Grate parmesan cheese and set aside.
2. Chop onion and garlic for 3 seconds/speed 6.
3. Add oil and saute for 5 minutes/100 degrees/soft speed.
4. Add pumpkin and nutmeg. Cook for 35-40 minutes/80 degrees/reverse + soft speed.
5. Add cream cheese, parmesan, salt and pepper and cook for a further 5 minutes/80 degrees/reverse + soft speed.
6. Cook pasta in a saucepan on the stove while the sauce is cooking, or cook it in TMX after sauce has finished. Either way, mix cooked pasta and sauce together well and serve.
I steamed some peas afterwards and stirred through the sauce, but they could probably be added with the parmesan and cream cheeses.
I used teddy bear pasta, but you could use any pasta you want.
