Name: Ursula's pumpkin pasta
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 garlic cloves crushed; 3 tbsp olive oil; 125g ball mozzarella drained and roughly chopped; 50g unsalted butter softened; small handful sage leaves, plus extra to serve; grated zest and juice of 1 unwaxed lemon; 500g/1lb 2oz piece pumpkin unpeeled weight; 300g conchiglie pasta (shells); 85g parmesan finely grated

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Ursula's pumpkin pasta

Ursula's pumpkin pasta

Good Food team

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Serves 4

More effort

Total time: 1 hr

Ready in 50 mins - 1 hr

A star rating of 4.4 out of 5.15 ratingsRate

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Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno

Freezable (Only freeze mozzarella butter)

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Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves

crushed
3 tbsp olive oil
125g ball mozzarella

drained and roughly chopped
50g unsalted butter

softened
small handful sage

leaves, plus extra to serve
grated zest and juice of 1 unwaxed lemon
500g/1lb 2oz piece pumpkin

unpeeled weight
300g conchiglie

pasta (shells)
85g parmesan

finely grated

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Nutrition: per serving

kcal634
fat34g
saturates17g
carbs60g
sugars0g
fibre4g
protein26g
salt1.1g

low

Method

step 1

Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
step 2

Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
step 3

Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.

Recipe from Good Food magazine, October 2004

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A star rating of 4.4 out of 5.15 ratings

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