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Prep Time 10 minutes - Total Time 30 minutes - Serves 2

This is the only pasta recipe you will need this autumn and o my days it tastes incredible.

So remember pumpkins are not only for sticking candles inside them.


  • 200g of your favourite pasta.

  • 1 small or 1/2 a medium pumpkin, peeled and diced.

  • 2 sprigs of fresh rosemary, roughly chopped.

  • 1 tsp of Nduja.

  • 10g of grated parmesan.

  • 20g of pine nuts.

  • Splash of pasta water.


  1. Take the pumpkin and scrape out the seeds. Peel and cut into bite-size pieces. Pop the pumpkin into a roasting tray, along with the rosemary, drizzle with olive oil, season and give it a good mix. Place into a preheated oven set at 180° for 20 minutes or till tender and golden.

  2. Once the pumpkin is ready cook your pasta according to the packet instructions and save some of the pasta water. While the pasta is cooking fry the pine nuts in a dry pan till golden.

  3. Into a food, blender add the pumpkin, Nduja, parmesan and a little of the pasta water, season then whizz till smooth. If you feel that this sauce is too thick add a little bit more of pasta water.

  4. Mix the pasta with the sauce and pine nuts then garnish with some fresh herbs such as sage and some extra grated parmesan.


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