Great holiday pasta! Works with any fuller pasta, including stuffed sorts such as ravioli. I use whole-wheat because I'll use any excuse to do the healthy option when the sauce is flavourful enough to hide the difference. But of course, there's always the regular pasta for the pickier eaters! I did it with a sausage tortellini once and it was fantastic! You can also add some prosciutto or sweet italian sausage bits!

Ingredients

4 serv.

olive oil↗1 tablespoon
onion, diced↗1⁄2
garlic clove, minced↗1
medium zucchini, cut lengthwise then in 1/4-inch half moons1
sea salt↗
fresh cracked pepper↗
pumpkin puree↗1 cup
chicken stock or 1 cup vegetable stock↗1 cup
skim milk↗1⁄2 cup
fresh parsley, minced↗3 tablespoons
walnut pieces, toasted↗1⁄4 cup
whole wheat macaroni or other pastas↗360 g
parmesan cheese↗

Step-by-step instructions

1
Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
2
Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
3
Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
4
Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App