Mains · Autumn
Pumpkin and Rosemary Pasta
A comforting autumn dish built around seasonal plant ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Dice pumpkin into small 1.5 cm cubes. Chop the onion and cook the pasta in salted water according to the packet; reserve a cup of starchy cooking water.
- Soften the onion in a wide pan with a splash of water for 4 minutes. Add pumpkin and rosemary, a little water, then cover and simmer for 12–15 minutes until pumpkin is tender.
- Mash half of the pumpkin with a fork, stir in oat milk and warm gently to make a creamy sauce.
- Toss with drained pasta, adding a splash of reserved pasta water if needed. Serve at once.
- Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.