Creamy pumpkin pasta

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  minced

• pumpkin↗500g g

  or zucchini, peeled and diced about 3cm cubes

• whole milk↗50-100ml ml
• tomato purée↗2 tbsp tbsp
• mascarpone↗2 tbsp tbsp
• short pasta↗350g g

  (rigatoni or penne varieties work well)

• parmesan↗40g grated g

  or vegetarian alternative, plus extra for serving

Step-by-step instructions

1. 1

   Heat the oil in a large, shallow, heat‑proof pot or skillet over medium‑low heat and sauté the onion with a pinch of salt for 10‑15 minutes, until it becomes soft and translucent. Add the garlic and sauté for another 1 minute. Remove from the heat and let it cool slightly.

2. 2

   Meanwhile, cook the pumpkin in a pot of boiling salted water for 10‑15 minutes, until it is soft when pierced with a knife. Drain and transfer to a blender (or use an immersion blender). Blend with 50 ml of milk and the onion until completely smooth, gradually adding more milk until the mixture is thick enough to coat only the back of a spoon (you may not need all the milk). Transfer to a large skillet together with the tomato purée and mascarpone and bring to a gentle boil over low heat.

3. 3

   Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain, reserving a cup of the cooking water. Toss the pasta with the pumpkin sauce, parmesan, and 50‑100 ml of the reserved water to thin it. Season and sprinkle with additional parmesan.