Pasta With Roasted Pumpkin And Spinach Recipes

PASTA WITH ROASTED PUMPKIN AND SPINACH

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 500g (1lb 2oz) pumpkin cut into bite-sized pieces on a baking tray and drizzle with 2tbsp olive oil. Season with salt and pepper. Toss to coat in the oil and roast for 30 minutes until tender.
• About halfway through the roasting time, bring a large pan of water to the boil. Add some salt and cook 400g (14oz) pasta for 10 minutes or as directed on the packet until al dente.
• Meanwhile, wash 150g (5oz) spinach well and shake off the excess water. Set aside.
• Then heat 4tbsp olive oil in a small frying pan and sauté 4tbsp pine nuts until just beginning to turn golden. Stir in 2 chopped cloves of garlic and ½ tsp crushed dried chilli, saute for about one minute then remove from the heat.
• When the pasta cooked drain retaining a little of the cooking liquid. Toss the pasta with the pine nuts, garlic, chilli and oil and stir in a few tablespoon of the cooking liquid to lightly moisten the pasta.
• Add the pumpkin and spinach, toss together over the heat until the spinach has just wilted. Serve immediately sprinkled with a little parmesan cheese.

JAMIE OLIVER'S BUTTERNUT PUMPKIN AND SPINACH PASTA ROTOLO

Steps:

• 1. Preheat the oven to 180C. 2. Cook the pumpkin whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. 3. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. 4. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat. 5. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with sea salt, black pepper and a grating of nutmeg. 6. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. 7. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection. 8. On a lean work surface, lay out the pasta sheets facing lengthways away from you. 9. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. 10. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. 11. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad. Easy swaps • If you don't have fresh lasagne sheets, you can use dried. Simply cook them according to the packet instructions, then drain and refresh under cold water, so they're cool when you come to use them. • Swap out the spinach for whatever greens you've got: think chard, kale, rocket or a mixture. • If you're out of parmesan, just swap in a bit of cheddar cheese instead. • Other pumpkin or sweet potato would work really well in place of the butternut pumpkin. • I've used passata here, but tinned plum or cherry tomatoes would be absolutely fine. Jamie: Keep Cooking and Carry On, Fridays 7:30pm only on 10.

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE

Steps:

• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
• While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
• Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.