We've been on a bit of a pasta kick lately, I guess because it pairs so perfectly with salad. In our part of Sydney, the temperature has been hitting 35+ a little too frequently (39.5 the other day). I'm a bit heat sensitive, so I want the simplest recipes possible for Summer (oops, it is still Spring!) Give me pumpkin pasta any day of the week, rain or shine.
Ingredients
3 cups pumpkin, cubed
1L soymilk
Fresh thyme, chopped
Salt
Pepper
1 (340g) bag pasta, cooked (rigatoni or penne work best)
1/2 cup pinenuts
Place the pumpkin and soymilk in a large saucepan, and bring to the boil. Turn down to low immediately, and leave to simmer for fifteen minutes.
Pour into a food processor or blender, and add the thyme, salt, and pepper. Pulse until combined.
Serve over warmed pasta, and toss pinenuts over the top.
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