Weeknight Dinners
Buttery Pumpkin Miso Pasta
Silky, savoury and so cosy. Roasted pumpkin, garlic and miso turn into a glossy sauce that feels rich without being heavy.
Serves
2 to 3
Prep
15 mins
Cook
40 mins
Ingredients
Roast base
• 400 g pumpkin, peeled and cubed
• 1/2 garlic head
• 50 g spring onions, mostly the white ends
• 1 tbsp olive oil
• Sea salt and black pepper
Sauce & pasta
• 250 g pasta shells
• 35 g miso paste
• 80 g Parmesan, finely grated
• 360 ml pasta water, reserved
To finish
• Fried shallots
• Sliced spring onion tops
• Chilli oil, optional
Method
1. Heat the oven to 160 C fan. Put the pumpkin, garlic and white spring onion ends on a lined tray. Drizzle with olive oil, season well and roast for 35 to 40 minutes, until soft and caramelised.
2. Cook the pasta in salted water until al dente, reserving the pasta water before draining.
3. Squeeze the roasted garlic from its skin. Blend the garlic, pumpkin and roasted spring onion with the miso and about 240 ml of the pasta water until completely smooth.
4. Return the sauce to a wide pan over a low heat. Add the pasta and half the Parmesan, stirring until glossy. Loosen with the remaining pasta water as needed.
5. Divide between bowls, top with the remaining Parmesan and, if you like, flash under a hot grill for a minute until bubbling. Finish with fried shallots, green spring onion tops and a little chilli oil.
Good For You Note
Pumpkin is rich in beta-carotene, which the body converts into vitamin A for skin, immune and eye health. Miso brings fermented depth and a little protein, and the olive oil and Parmesan help you absorb those fat-soluble orange pigments more effectively.