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Pasta with smoked salmon & roasted pumpkin sauce

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the pumpkin with oil spray in an oven tray and cook in the oven for about 20 mins until tender. Remove and, when cool enough to handle, remove the skin.
  • Cook the linguine in lightly salted boiling water until al dente. Drain well and put in a large bowl.
  • At the same time, heat a little oil in a heavy-bottomed pot and gently sauté the red onion, celery and garlic until tender. Add the pumpkin, 2 cups stock and seasonings. Stir and cook for 5-10 mins, adding more stock if needed. Then stir in the cream and parsley. Roughly process and taste for seasoning.
  • Add a decent amount of parmesan to the pasta, together with the sauce and smoked salmon. Toss well and serve with extra parmesan sprinkled on top.

Ingredients

  • 750 gm pumpkin, seeded & cut into wedges
  • olive oil spray
  • 500 gm linguine
  • sea salt & freshly ground pepper
  • olive oil
  • 1 red onion, diced
  • 1 celery stalk, diced
  • 1 large garlic clove, chopped
  • 2-3 cups vegetable or chicken stock
  • a good slurp of cream (optional)
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan
  • 200 gm sliced smoked salmon, cut into strips

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.

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    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