Prosecco and Pumpkin Pasta

RECIPES

Jan 31st 2012, 13:41

400 g pumpkin
350 g pasta, short
200 ml Prosecco Bottega Brut
1 cube(s) vegetable stock
1 small onion, chopped
sunflour or olive oil
water

Method:

Peel the pumpkin and cut the pumpkin into bite-sized pieces.

Pour some oil into a medium non-stick pot. Add the chopped onions and cook over low heat until a little browned. Turn off heat.

Add pumpkin pieces and stir to coat the pieces with the slightly cooked onions.

Add water: just as much so that nearly all pieces are covered. Add the prosecco so that then all pieces are covered with liquid. Here you can vary and play with the amounts of water and prosecco depending on how strong you would like your dish to be a little alcoholic.

Turn on the heat and cover the pot with a lid. When heated a little, add the stock and stir to dissolve.

Cook over low heat until pumpkin is soft, for about 30-40 minutes.

Add the pasta - and a bit more water - into the same pan. Stir from time to time and cook the pasta with the pot covered. In order to evaporate the water (if too watery), turn the heat to high and keep stirring often. That way the water qickly evaporates and your dish - all in one pot - is ready. Alos, the more you stir, the creamier the mashed pumpkin gets.