Roasted Pumpkin and Garlic Pasta

Sunday night was meant to be pork chop night - but not getting them out of the freezer till 3pm in the afternoon doesn't really work - so we went vege again.

After having a scratch around in the cupboards Pappa Bear and I decided on homemade pasta with roasted pumpkin and garlic sauce.  A little experiment that turned into a super yummy dinner.

Roasted Pumpkin and Garlic Pasta Recipe
Server 4-5

250g Pasta, Fettuccine

400g Crown Pumpkin, Peeled and 1cm Dice
½ Medium Red Onion, Diced
½C Parsley, Chopped


Dressing
¾C Neutral Oil
1 Egg
1½T Vinegar (I used cider vinegar)
Pinch Cayenne Pepper
½t Smoked Paprika
4-6 Cloves Garlic

Roast pumpkin cubes and peeled garlic cloves at 200ºC for 20-25 minutes, until soft.  Meanwhile, bring a large pot of salted water to the boil and cook the pasta.
To make dressing, in a narrow container add roasted garlic, 1 egg, vinegar, cayenne pepper, smoked paprika and blitz in high with stick blender to make a thick dressing.
Stir drained pasta together with pumpkin, red onion, parsley and enough dressing to coat.