Pumpkin is a great vegetable, so diverse in its use. Add a bit of pasta, onions and cream and you have a great meal. This can easily be made with risotto instead of pasta, but you won’t need any cream.
- 160gr coarsely grated pumpkin
- 1 onion
- 2 tsp butter
- 1 tsp sage or thyme
- 70gr rigatone or other dried pasta
- 3 tbs 15% cooking cream
- 2 eggs, to serve
Serves 1 as part of the Budget Challenge
Cook the pasta as per instructions on the package. When draining, hold back bit of the cooking liquid.
Chop the onion finely.
Melt the butter in a thick based sauce pan. Add the pumpkin, onion and sage/thyme. Place a lid on top and simmer for 10 minutes.
Add the cream and simmer for 5 additional minutes. Should the sauce become too thick, add a bit of the cooking liquid.
Season to taste with salt and pepper. Stir the pasta through the sauce.
Serve with two baked eggs.