Sunday, March 23, 2014

Pumpkin pasta with roasted vegetables

I bought a pumpkin the other day because I wanted to cook it for the first time in my life. First I made an asian pumpkin soup and for the main course I made this pasta with some delicious roasted veggies and goat's cheese!

This is a great pasta, with a slightly unusual taste from the pumpkin.

Pumpkin pasta with roasted vegetables

For two

500 g of pumpkin, peeled, cleaned and cubed
about 1l beef or vegetable stock (I prefer beef)
2 gloves of garlic

Start with boiling the pumpkin cubes in the beef or vegetable stock until soft together with garlic and salt.

Enough tagliatelle for two, about 80g per person
Half of an aubergine
Handful of cherry tomatoes
30g goat cheese
olive oil

Slice the aubergine and lay the slices evenly on a baking tray. Sprinkle with salt and leave it for 15-20 minutes. Meanwhile heat an oven to 225 degrees. Wipe off all the water and add the cherry tomatoes. Sprinkle with sea salt and olive oil. Roast in oven for 15-25 minutes, until slightly brown.

While the veggies are roasting, take about 1/3 of the pumpkin and puree it until smooth and nice. Add  a pinch of salt if needed.

Boil the pasta. When the pasta is ready, pour out most of the water, saving about 1dl and mix the pasta and water with the pumpkin puree.

Serve with roasted vegetables, olive oil, greated goat's cheese and some basil!

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