About the Recipe
Ingredients
Allergens: Gluten free option, Nut free
Olive oil
Half a small pumpkin
Half a bunch of spring onion
Pasta
½ cup cream
1/3 cup parsley
½ lemon
2 tablespoons butter
½ cup parmesan cheese
Equipment needed:
measuring tools
knife
chopping board
big bowl
big pan or pot
wooden spoon
large pot
colander
Preparation
Slice pumpkin into small pieces. Slice spring onion. Finely chop the parsley.
Heat oil in a large pan. Once hot add the pumpkin slices and cook for 5-10 minutes until browned and soft.
Add the spring onion and cook for 2 minutes
Add the cream and a bit of water. Simmer for 3 minutes
Cook pasta as per packet instructions
Add cooked pasta to cream sauce.
Add the juice and zest of the lemon, the chopped parsley, a spoonful of butter and ¼ cup grated parmesan cheese and a good crack of pepper.
Enjoy!
Enjoy with garlic bread!!
Mix together a big spoonful of butter with some finely chopped garlic. Optional to add finely chopped parsley and/or cheese too.
Spread garlic butter over a slice of bread, or in the middle of dinner rolls.
Place in the oven for about 10 minutes.