Creamy Pumpkin Pasta

Ingredients

• 8 oz penne pasta (225 grams)
• 2 tbsp extra virgin olive oil (30 ml)
• 1 small onion
• 4 cloves garlic
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/2 tsp dried thyme (.5 grams)
• 1/2 tbsp all purpose flour (4 grams)
• 1/2 cup low fat milk (120 ml)
• 1/2 cup vegetable broth (120 ml)
• 1 cup canned pumpkin puree (245 grams)
• 1 oz grated manchego cheese (30 grams)
• pinch sea salt
• dash black pepper

Method

1. Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
2. In the meantime, finely chop the onion, roughly chop the garlic and heat a large fry pan with a medium heat
3. Once the water comes to a boil, add in the penne pasta, cook until al dente (check pasta package instructions)
4. At the same time, add in the olive oil into the hot fry pan, immediately add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and thyme, quickly mix together, then add in the flour, mix continuously for 1 to 2 minutes, then add in the milk and vegetable broth, gently mix continuously to thicken
5. Once the mixture has slightly thickened, about 3 minutes, add in the canned pumpkin puree and season with sea salt & black pepper, mix together and then lower to a low heat
6. Once the pasta is cooked al dente (mine was 10 minutes), start transferring the pasta directly from the stock pot into the pan with the sauce, it´s ok if some of the starchy water gets into the sauce
7. Turn off the heat and mix the pasta with the creamy sauce
8. Transfer into serving dishes, top off with the grated cheese and parsley, serve at once, enjoy!