Back to Recipe Menu

Pappardelle with pumpkin & chicken ragu


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, garlic and celery until tender. 
  • Then add the chicken mince and cook until sealed, mashing with a wooden spoon as you do so. 
  • Add the wine and reduce a little, before adding about ½ cup stock, seasonings, the rosemary and pumpkin. Cover and cook down until the sauce is thick and fragrant and the pumpkin is tender, adding more stock if needed and removing the lid if too liquid. 
  • Then add ¼ cup grated parmesan with 2 tbsp chopped parsley. Stir and gently cook until the cheese has melted. Taste for seasoning. 
  • At the same time, cook the pasta in lightly salted, boiling water until al dente. Drain well and toss with the sauce.  
  • Serve the pasta in individual bowls with extra parmesan and parsley sprinkled on top.


  • olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 celery stalk, diced
  • 300 gm chicken mince
  • ¼ cup dry white wine
  • ½-1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh rosemary leaves
  • ½ butternut pumpkin, peeled & cut into smallish chunks
  • ½ cup freshly grated parmesan
  • 3-4 tbsp chopped fresh parsley
  • 400 gm pappardelle

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm