Gordon Ramsay’s pumpkin pasta recipe takes 10 minutes to make and is perfect for autumn
This creamy pasta dish is perfect for anyone looking forward to autumn and is quick to make as everything is made in the one pan so there is "less fuss and less washing up" according to Gordon Ramsay.
Autumn is almost here and the first sign of the colder season is pumpkins appearing in the supermarket, and you can celebrate by making an incredibly tasty pasta dish for dinner.
Gordon Ramsay’s pumpkin pasta recipe only takes 10 minutes to make and everything is cooked in the same pan to make it even easier to cook.
In his cookbook ‘Ramsay in 10’, Gordon said: “Not only is this sauce cooked at the same time as the pasta, but it's also cooked in the same pan.
“Meaning less fuss and less washing up at the end - always a result in my house.”
This is the best recipe to make for dinner and impress a loved one as is rich and savoury with a rich buttery taste so you can begin autumn knowing how to make an incredibly cosy dish.
How to make Gordon Ramsay’s pumpkin pasta
Ingredients (serves two)
- 200g of diced pumpkin
- 150g of orzo pasta
- 100g of purple sprouting broccoli
- 750ml of boiling vegetable stock
- 60g of butter
- One banana shallot
- One tablespoon of freshly grated parmesan cheese
- Three tablespoons of olive oil
- Four amaretti biscuits (optional, for serving)
- Lemon thyme leaves (optional, for serving)
- Chilli flakes (optional, for serving)
Gordon said: “Sprinkling amaretti biscuits over the top might seem bizarre, but the hint of sweetness and the almond flavour finish the dish beautifully.
“Leave them out if you prefer. You could also stir through some shredded cooked chicken if you prefer.
Method
Place a saucepan on a medium heat on the stove and add two tablespoons of olive oil.
While the oil is heating up, peel and slice the banana shallot, then add it to the pan to cook for one minute.
Add the orzo pasta and pumpkin to the pan and cook for one more minute.
Add a third of vegetable stock to the pan and cover with a lid. Cook for two minutes, then add more stock. Repeat every two minutes until the pasta has absorbed all the stock.
Meanwhile, trim the broccoli and after the pasta has been cooking for six to seven minutes add it to the pan. Cook everything for two more minutes and then remove from the heat.
Stir in the butter and remaining olive oil, then add the grated parmesan.
Allow the pasta to rest for two minutes, then crush the amaretti biscuits and sprinkle them on top of the pasta. Add the lemon thyme and chili flakes before serving.
