Creamy Pumpkin Pasta
Slimming World Syns: 1 Syn Per Serving [Plus 1/2 Healthy Extra Portion]*Weight Watchers Points: Coming SoonCalories: 450 Per Serving
Servings 4
Equipment
- Blender
Ingredients
- 1 Onion [Finely Chopped]
- 2 Garlic Cloves [Crushed]
- 425g Tinned Pumpkin [Or swap for fresh pumpkin, 2cm cubed, boiled]
- 100ml Whole Milk
- 2 tbsp Tomato Purée
- 25g Mascarpone Reduced Fat/Light
- 300g Dried Pasta [Tagliatelle works best]
- 60g Grated parmesan
- Salt
Instructions
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water.
- Meanwhile add the onion to a pan over a high heat along with 100ml boiling water. Allow to cook until softened.
- Add the garlic and cook for a further 1 minute. Place to one side and allow to cool.
- Place the pumpkin into a blender along with 50ml milk and the onion. Blitz until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all of the milk).
- Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved pasta water to loosen. Season and scatter with extra parmesan before serving.
Notes
*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.