We just discovered a fabulous new recipe. We’ve been trying to find ways to use up the pumpkins we grew in the garden and we discovered this great taste sensation that is made perfect with a sprinkle of Smoke and Roast.
½ pumpkin - we have used butternut pumpkins, but any kind of pumpkin will do well.
1 cup vegetable stock
2 tablespoons of horseradish cream
150 ml cream
Sprinkle of Smoke and Roast
Smattering of parmesan
Pasta of your choice
Cut up and place the pumpkin on a baking tray. Sprinkle with Smoke and Roast and a drizzle of olive oil. Roast in oven till done. Let cool enough to puree the pumpkin until it’s all smooth and no lumps.
Transfer to a pot and vegetable stock, and cream, stir till combined and warmed through. Meanwhile, cook your pasta. Remove pumpkin sauce from the stove and add the horseradish cream. Stir through till mixed. You will need to taste test to get a strength of flavour that you are comfortable with. We like a strong showing of the horseradish, but you can dial it down or up to suit your taste.
Add to pasta, and sprinkle with parmesan to serve. We often serve on a bed of spinach leaves and mix these through while warm and they are perfectly ‘done’.
Stay well everyone,