Recipe & photography by Monday Pasta Club's Ed Barrow
Ingredients
1 smalll pumpkin, quartered with skin and seeds removed
12 sage leaves
1 small white onion, quartered
150g of Northern Pasta Co Gigli
30g of salted butter
60ml of whole milk
3 tbsp of mascarpone
1 tbsp tomato purée
Pecorino, finely grated to finish
Method
Start by preheating the oven to 200/180fan.
Add the pumpkin, half the sage leaves and onion to a small roasting tray, Season well with salt and pepper then drizzle with a generous glug of olive oil. Toss together and place into the oven for around 45 minutes or until tender.
Meanwhile, place a large pan of well salted water on to boil for the pasta.
Once the pumpkin is cooked and soft through, add the contents of the roasting tin to a food processor. Then add the milk, mascarpone and tomato purée and blend until smooth. Pour back into the pan and simmer on very low. Taste to check for seasoning.
Add the Gigli to the boiling water and cook for 5 minutes until al-dente.
Once the pasta is cooked, drain and add to the sauce. Toss together before dividing between 2 bowls and topping with pecorino to finish.
