Pasta with prawns in pumpkin sauce

    40 min

    Pasta with a creamy pumpkin prawn sauce, an unusual autumn dish.

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    Serves: 4 

    • 200g pumpkin, seeded and peeled
    • 2 tablespoons butter
    • 250ml vegetable stock
    • 200g pasta of your choice
    • 250ml single cream
    • 2 tablespoons butter
    • 500g peeled and deveined prawns
    • 1 teaspoon marjoram
    • salt and ground pepper to taste
    • 1/4 teaspoon nutmeg

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cut pumpkin into small cubes. Heat 2 tablespoons butter in a saucepan and brown pumpkin on all sides. Add stock. Cover and simmer till pumpkin is soft, about 15 minutes.
    2. In the meantime, cook pasta al dente.
    3. Once the pumpkin is soft, transfer to a kitchen processor. Add cream and pulse until creamy.
    4. Heat 2 tablespoons butter in a frying pan and fry prawns along with marjoram. Add pumpkin sauce. Bring to a simmer. Add salt, pepper, and nutmeg. Take off heat.
    5. Arrange pasta on a plate and top with sauce.

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