Creamy pumpkin and prosciutto pasta
Sweet steamed pumpkin is tossed with fresh pasta and crispy proscuitto in a creamy cheese sauce to create this tasty Italian dish.
Ingredients
Creamy pumpkin and prosciutto pasta
- 800 g pumpkin, cut into 1.5cm pieces
- 375 g rollini pasta
- 1 tbsp olive oil
- 100 g prosciutto, coarsely chopped
- 300 ml carton cream
- 1/4 cup grated parmesan, plus extra to serve
- 2 tbsp baby capers, drained, rinsed
- 150 g baby spinach leaves
- 1/2 cup chopped parsley leaves
Steps
Creamy pumpkin and prosciutto pasta
- Place pumpkin in a steamer basket over simmering water. Cover. Steam 10-15 minutes, until tender.
- Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook following packet instructions. Drain, reserving 1/3 cup liquid. Transfer pasta to a large bowl. Cover to keep warm.
- Heat oil in same saucepan on high. Saute prosciutto 1-2 minutes, until crisp and brown. Remove from pan.
- Add cream and reserved liquid to same saucepan. Bring to boil on high. Reduce heat to low. Add cooked pasta with pumpkin, parmesan and capers. Season to taste. Cook gently, stirring, 1 minute to heat through.
- Remove from heat. Stir in spinach and parsley. Top with grated parmesan, to serve.