Pumpkin Carbonara

It's beginning to look a lot like Christmas and with the temperature cooling and the nights drawing in, I can't help but crave some comfort food. This dish is not a traditional carbonara - in fact, there isn't an egg or a lardon in sight. Instead this is a creamy, rich and tasty veggie alternative that warms the soul aswell as the tummy - the carbonara name fits (shhh don't tell the purists). It's made quickly and simply and is the perfect thing to eat cosied up on the sofa in your pjs. 

 

 

                                                                          Ingredients 1/2 Large Butternut Squash/Pumpkin 2-3 Springs Thyme 2tbsp Olive Oil 3tbsp Cream/Coconut Milk 1tsp Paprika Large Handful Baby Spinach  1/2 Large Onion 1 Clove Garlic 250mls Vegetable Stock Salt and Pepper to Season Pasta of your choice. Feta Cheese to finish   Method   1. Begin by peeling the butternut squash / pumpkin and removing the seeds. Chop into small cubes and place into a baking tray with a good seasoning of salt and pepper, a tbsp olive oil and a few thyme leaves. Toss to coat and place in a preheated oven at 200 degrees for 25-30 minutes or until soft. 2. Once the pumpkin is cooked and cooled, place 3/4  into a food processor (reserving a few to sprinkle over at the end) with the cream and paprika and blend into a thick puree. Add a pinch of salt and pepper if needed. 3. Place your pasta into boiling water and cook according to packet instructions. 4. Whilst the pasta is cooking, finely chop the onion and place into a frying pan with the remaining olive oil, salt and pepper and a crushed garlic clove. Cook on a medium heat until softened (take care not to burn the garlic). Once the onions and garlic are cooked and soft, add the puree into the pan and combine. Add the vegetable stock and cook for 5 minutes to reduce slightly and thicken up. Add the spinach leaves to the sauce and the cooked pasta and toss lightly together.  5. Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, a crumble of feta and twist of black pepper!                                                                                

                                                                          Ingredients

1/2 Large Butternut Squash/Pumpkin

2-3 Springs Thyme

2tbsp Olive Oil

3tbsp Cream/Coconut Milk

1tsp Paprika

Large Handful Baby Spinach 

1/2 Large Onion

1 Clove Garlic

250mls Vegetable Stock

Salt and Pepper to Season

Pasta of your choice.

Feta Cheese to finish

 

Method

 

1. Begin by peeling the butternut squash / pumpkin and removing the seeds. Chop into small cubes and place into a baking tray with a good seasoning of salt and pepper, a tbsp olive oil and a few thyme leaves. Toss to coat and place in a preheated oven at 200 degrees for 25-30 minutes or until soft.

2. Once the pumpkin is cooked and cooled, place 3/4  into a food processor (reserving a few to sprinkle over at the end) with the cream and paprika and blend into a thick puree. Add a pinch of salt and pepper if needed.

3. Place your pasta into boiling water and cook according to packet instructions.

4. Whilst the pasta is cooking, finely chop the onion and place into a frying pan with the remaining olive oil, salt and pepper and a crushed garlic clove. Cook on a medium heat until softened (take care not to burn the garlic). Once the onions and garlic are cooked and soft, add the puree into the pan and combine. Add the vegetable stock and cook for 5 minutes to reduce slightly and thicken up. Add the spinach leaves to the sauce and the cooked pasta and toss lightly together. 

5. Divide the pasta onto the plates and finish with a few remaining cubes of roasted pumpkin, a crumble of feta and twist of black pepper!