Pappardelle with Pumpkin & Thyme

Source: Masterchef Magazine - October 2011
Serves: 4 - Prep 20 mins - Cook 30 mins

1/2 (700g) jap or butternut pumpkin, peeled, seeded, cut into 2cm pieces
 80ml (1/3 cup) olive oil
 375g pappardelle or tagliatelle
 30g butter
 2 cloves garlic, crushed
 2 red onions, finely chopped
 2 tablespoons thyme leaves, plus extra, to serve
 125ml (1/2 cup) dry white wine
 300ml pouring cream
 60g (3/4 cup) finely grated parmesan, plus extra, shaved, to serve
 1/4 cup roughly chopped flat-leaf parsley

  1. Preheat oven to 220C. Place pumpkin in a roasting pan. Drizzle with 2 tablespoons oil. Season with salt and pepper. Toss well to combine. Roast, tossing occasionally, for 25 minutes or until tender.
  2. Meanwhile, cook pasta in a saucepan of boiling salted water for 8 minutes or until al dente. Drain. Return pasta to pan and toss with 1 tablespoon oil.
  3. Heat butter and remaining 1 tablespoon oil in a large, deep pan over medium–high heat. Add garlic, onions and thyme, and cook, stirring, for 5 minutes or until soft. Add wine and cook for 4 minutes or until reduced by three-quarters. Stir in cream, bring to a simmer, then cook for 6 minutes or until thickened.
  4. Stir parmesan into cream mixture. Add pasta, pumpkin and parsley, and toss to combine. Cook, tossing, for 2 minutes or until pasta is warmed through.
  5. Divide among plates. Top with extra shaved parmesan and thyme to serve.

Vic Lic

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