About this recipe:This dish combines sweet pumpkin puree and tangy goat cheese, into a sauce that is served over spaghetti. It's a welcoming dish, during the autumn and winter nights. Serve with garlic bread and peas.
2 tablespoons olive oil
3 cloves garlic, finely chopped
1/2 red onion, chopped
475ml chicken stock
425g pumpkin puree
125ml single cream
1 dash hot pepper sauce, such as Tabasco
1 pinch ground cinnamon
1 pinch ground nutmeg
salt and ground black pepper to taste
225g goat cheese, crumbled
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Method Prep:15min › Cook:25min › Ready in:40min
Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Heat the olive oil in a frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken stock, pumpkin puree and single cream. Season with hot pepper sauce, cinnamon, nutmeg, salt and pepper. Reduce heat to medium-low and simmer until sauce has thickened, about 4 minutes. Toss goat cheese into pumpkin sauce and heat through. Serve over spaghetti.
Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!