Creamy pumpkin pasta sauce

Delightfully creamy (without the cream!), this pumpkin pasta sauce is surprisingly healthy and light. And, it can be made ahead and kept in the fridge for up to four days, ready to be added to pasta for a quick lunch or mid-week dinner.

Pumpkin season is officially upon us in the UK, and, not just for carving, pumpkins have a number of nutritional benefits. As well as counting as one of your 5-a-day (around 80g), pumpkins are a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. They also contain minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.⁠

This recipe for pumpkin pasta sauce is deliciously rich and loaded with nutrients and vegetables, and, it makes enough for four servings.

Ingredients

450g pumpkin flesh, chopped into small cubes
Olive oil
Salt
Black pepper
250ml of Boosh Organic Chicken Bone Broth – available from booshfoods.com, Ocado and Amazon
1 large onion, peeled and finely chopped
1tsp smoked paprika
2 cloves of garlic, peeled and finely chopped
1tsp nutmeg
1tsp dried oregano
Your choice of pasta – we’ve used 400g macaroni, but you could go for a long thin pasta like fettuccini or linguine
Your choice of garnish – crispy sage or rosemary, grated parmesan…

Method

  1. Heat your oven to 180C/160C fan. Place your pumpkin pieces onto a baking tray and drizzle with 1tbsp oil and a sprinkle of salt. Roast in the oven for 30 minutes until soft and slightly browned.
  2. While the pumpkin is roasting, cook your choice of pasta as per the pack instructions. Once ready, save 200ml of the pasta water, drain and set aside.
  3. Heat one tbsp of olive oil in a pan over a medium heat. Add the onion and cook for around eight minutes until soft and translucent. Then add the garlic, smoked paprika, dried oregano and nutmeg and cook for one minute until fragrant.
  4. Add the Boosh Organic Chicken Bone Broth and the pasta water and bring the pan to the boil. Once boiling, reduce the heat to a simmer and then add the pumpkin pieces.
  5. Blend the sauce with a blender until smooth. A hand blender will be easiest for this as you won’t need to remove the sauce from the pan. Just be careful not to splash yourself as it will be very hot.
  6. Once blended, season the sauce to taste with salt and black pepper. If you are using all of the sauce now add the pasta to the pan and stir well. If you are saving some for later serve the sauce poured over pasta in a bowl. The rest can be kept in the fridge once cooled for up to four days and simply re-heated on a hob over a low heat. Top with your choice of sage or rosemary and grated parmesan.

Make sure to tag us @booshfoods on social media if you try our recipe.