Posted by: Cooking Thyme | October 26, 2011

Penne with Baked Pumpkin & Rosemary

There are two ways to serve this either with a smooth or a chunky sauce, like the way shown. It depends both on your taste and on the firmness of the pumpkin flesh. This is a really heavy meal, after finishing, I felt so heavy and hardly could move

Penne with Baked Pumpkin and Rosemary (29) 

Serves 4-6

  • 500g pumpkin, skin on 400g penne
  • 4 garlic cloves, halved with skin on
  • Rosemary leaves, few sprigs
  • 30g freshly grated parmesan

  Heat the oven to 200°. Cut the pumpkin into thin wedges, spread a little olive oil over the base of the roasting try and sprinkle over some salt and pepper. Arrange thePenne with Baked Pumpkin and Rosemary (4) pumpkin in a single layer and drizzle generously with more olive oil. Scatter over the garlic, rosemary and a little more seasoning. Bake for 20-25 minutes until the pumpkin is soft. Remove from the oven and leave the cool for a few minutes. Meanwhile, bring a pot of salted water to boil.

Reserving the oil in the roasting tray (discard the rosemary and garlic; they have done their job) peel the skin from the pumpkin and cut the flesh into small bite-size  chunks. If making a smooth sauce, put the pumpkin along with the reserved oil into a food processor and blend to a smooth Purée. Transfer to a small pan bring the boil and let it bubble until reduces to a consistency that will coat the pasta well.

Cook the penne according to packet instruction until al dente. Drain into a colanderPenne with Baked Pumpkin and Rosemary (2)   and return to the hot pan. Add the pumpkin Purée and grated parmesan and toss well,  if you want a thicker sauce, leave the pumpkin in chunks and simply toss them and  the reserved oil with the pasta and parmesan. Taste and adjust the seasoning.


Divide among your plates and sprinkle each plate with a small handful of parmesan shavings to serve.

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