Pumpkin Cream Linguine (v)

Serves: 4

Prep time: 15 minutes 

Cooking time: 35 minutes

[follows same recipe as Pumpkin & Ricotta Ravioli filling - can easily make half and half]

Ingredients:

1 small pumpkin, approx. 900g 

175g ricotta

70g pecorino / parmesan

6 sprigs fresh parsley,  finely chopped

6 fresh sage leaves, finely chopped 

1 lemon, zested and halved

1 tsp cinnamon

2 tsp paprika

1/2 tsp nutmeg

1 tsp cayenne pepper 

1/2 tsp dried sage

150ml boiling water

300g dried linguine - spaghetti or fusilli would work well too 

Method:

• Preheat the oven to 200°C. 

• Firstly, peel and deseed the pumpkin before cutting into small chunks about an inch in size. Transfer the chunks to a roasting tray and add 1 tbsp of olive oil, 1 tsp paprika,  1/2 tsp cayenne pepper & dried sage. Toss to coat, season with salt and pepper and roast in oven for 30-35 minutes. 

• After 30 minutes, put the spaghetti on in large pan of boiling salted water with a dash of olive oil. Bring to the boil, and then simmer for 9-11 minutes until cooked and al dente. 

• Once the pumpkin is cooked, transfer to a large mixing bowl and add the ricotta and pecorino. Using a fork mash together until evenly combined.; leaving some chunks of pumpkin for texture.

• Add the cinnamon, nutmeg, fresh sage & parsley, remaining paprika & cayenne pepper, lemon zest & juice from half of the lemon. Stir together, and season with salt and pepper. 

• Transfer the mix to large saucepan, add 150ml boiling water and heat on a medium high heat for a few minutes until it starts to bubble. 

• Drain and rinse the spaghetti in boiling water to remove excess starch. Toss in a little olive oil, salt & pepper and add to the large pan of sauce. Toss to coat in sauce, and serve directly onto plates / shallow bowls. Top with additional pecorino, lemon juice, salt & pepper if desired. Enjoy!