Penne pumkin cream

Penne with Pumpkin Cream

Prep time: 15 mins
Cooking Time: 30 mins

Serves: 4

Season: Autumn

Diet:

Ingredients

• 500g peeled squash (or unpeeled hokkaido pumpkin)
• 200ml cream (cow's, oat's or soya milk)
• 1 onion
• 1 tbsp olive oil
• 1 clove garlic
• 500g penne rigate
• Salt and pepper
• Grated cheese

Method

Cut the squash into medium-sized cubes, peel and chop the onion, peel, degerm and chop the garlic.

In a saucepan, steam the squash cubes or cook them in a base of water until they melt.

Meanwhile, in a frying pan, brown the onion and garlic in a spoonful of olive oil. Set aside.

Drain the squash and add the squash, onion, garlic and cream to the mixer. Blend until smooth. Set aside.

Cook the penne pasta according to the instructions on the packet, then drain.

Return the pasta to the pan, add the pumpkin cream and cook for a minute over a medium heat to warm through.

Season with salt and pepper and sprinkle with grated cheese.