The final pieces of my first Autumn pumpkin are going into a pasta sauce today.
In my newest issue of the Thermomix magazine I found a great recipe. It is fast and tastes great and you can freeze leftover pasta sauce for further use. The recipe can be made with uncooked pumpkin or oven roasted pumpkin flesh.
400 g pumpkin flesh
2 clove of garlic
1/2 red chili
125 g smoked bacon bits
20 g oil
450 g whole milk
1 veg stock cube
1 tsp fresh thyme
1 good grounding of pepper and a bit salt
25 g potato starch
300 g fresh pasta
Start with the chopped onion, garlic and chili in oil and sweat it off for 3 minutes, add pumpkin and bacon and cook for 7 minutes until the pumpkin is soft and the bacon is cooked.
Add the milk and the veg stock cube and the thyme and cook for 7 more minutes.
Cook the fresh pasta for 2-3 minutes and drain.
Dissolve the starch in a bit of water, add it to the sauce and cook for 3 minutes. Season and mix with the pasta.