Creamy pumpkin pasta

If you follow me on Instagram, you'd see me posting of my lunch quite often. If you haven't, search #onemotherkitchen and see all the yummy stuff for yourself. 

Nothing like making my own pasta in the morning, and eating it for lunch. Just have to knock up an easy sauce. This one is made in one dish(if you don't count the pot for cooking the pasta). 

Pumpkin creamy pasta 
400 grams pumpkin, cubed into 2cm pieces
4 or five garlic cloves
dried mixed herbs*
salt and pepper

1/2 cup of thickened cream
cooked pasta of choice( I used 400 grams of cooked spaghetti) A pasta like penne, would be great too to hold all of that wonderful sauce.

Place pumpkin and garlic in a baking tray. Drizzle with a tablespoon of olive oil and mix all together.

Sprinkle with dried mixed herbs and bake in a 190 degree oven for 15-20 minutes.

Remove the tray from the oven. Grab a fork and press down on each cube of pumpkin. Some will collapse and some will still be a little firm. That's ok. You want the different textures.

Mash the bits of garlic with the fork, so it will incorporate with the sauce.

Pour the cream into the tray and stir to combine it through the pumpkin and garlic. Season with salt and pepper. Put back in the oven for five minutes to warm through the cream.

Throw cooked pasta in the pan and stir through the creamy pumpkin sauce. Serve with parmesan and crusty bread if you like.

*Now is a great time to pick some herbs from the garden, hang them up somewhere like you're kitchen, it looks great. When they dry out, chop them finely and keep in a jar in the pantry. Try rosemary, thyme, parsley, sage, whatever you have. Even though I have rosemary in my garden already, I have just discovered rosemary growing in the carpark in our local Woolies. Sucked in to anyone silly enough to buy it in store!

Do you grow your own herbs? 

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