Caramelised Onion and Rosemary Pumpkin Pasta with Caramelised Onion

Name: Caramelised Onion and Rosemary Pumpkin Pasta
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 60.00 Millilitres Cream; 1.00 Sprigs Fresh Rosemary; 5.00 Grams Brown Sugar; 15.00 Millilitres Balsamic Vinegar; 15.00 Grams Feta Cheese; 1.00 Whole Brown Onion; 150.00 Grams Butternut Squash; 1.00 Tablespoons Olive Oil; 90.00 Grams Tagliatelle

Vegetarian
Pasta
Italian
Contains Dairy

The tender pumpkin and caramelised onions give this pasta dish a natural sweetness.

Recipe Creator

JustCook Kitchen

Lovingly created by our in-house chefs.

Nutrition Per Serving

Calories 688
Carbs 100.6g
Fat 24.6g
Fibre 6.8g
Protein 17.9g
Sugar 18.3g

Recipe Steps

0.0 min

Bring a saucepan of salted water to the boil.

1
0.5 min

Preheat the oven to 180C.

2
1.0 min

Peel and chop the butternut squash into small pieces.

3
3.0 min

Evenly spread the butternut squash on a baking tray, drizzle with olive oil and season well with salt and pepper.

4
4.0 min

Place the butternut squash in the oven and roast until soft (15mins).

5
4.5 min

Peel and thinly slice the brown onion. Finely chop the rosemary.

6
6.0 min

In another saucepan heat the olive oil over medium heat. Add the onions and sauté until softened.

7
9.0 min

Add half of the balsamic vinegar and sugar and stir through. Cook until caramelized.

8
12.0 min

Remove the onions from the pan.

9
12.5 min

Add the pasta to the boiling water and cook until al dente (6 mins). Drain the pasta.

10
19.0 min

Remove the butternut squash from the oven and place in a saucepan (the one used to cook the pasta) over low heat.

11
20.0 min

Mash the squash and stir through the cream.

12
21.0 min

Add the pasta into the butternut squash sauce and stir to coat thoroughly. Stir through the rosemary.

13
22.5 min

Distribute the pasta among serving plates.

14
24.0 min

Garnish with caramelized onion, any remaining rosemary and crumbled feta.

15