Sarah's Pumpkin Mascapone Pasta

Thermos Taste for Adventure

Hi my name is Sarah, I’m half Dutch half Scottish and I love to cook, especially whilst listening to music. I particularly enjoy trying out recipes from different countries and regions not just because I love trying new things and flavours but because you learn a bit more about different cultures as I’m a big believer that food is culture. I created this pumpkin based recipe as it is currently autumn and I love to use seasonal produce in my cooking whenever I can, not just because it tastes better but because it is better for the environment. I made a big batch of pumpkin purée to use for several autumnal recipes and it’s definitely the star of the show in this recipe. I froze the leftover pumpkin purée and I look forward to trying out and creating other pumpkin purée based recipes!

Follow Sarah: @chick_pea_

See method...
Serves 2
to prepare and to cook


  1. Make your pumpkin purée
  2. Fry the garlic and seasoning in the olive oil
  3. Cool the pasta (again, not fully cooked as it should absorb some of the pumpkin juice)
  4. Add the pumpkin purée
  5. Add the pasta
  6. Add the marscapone and parmesan


  • 1 tbsp olive oil
  • 5 cloves of garlic (sliced and grated)
  • Good sprinkle of rosemary (fresh is best)
  • Good sprinkle of thyme (likewise)
  • Chilli flakes (optional)
  • Small pinch of turmeric
  • Large lunch of nutmeg
  • Salt and pepper
  • About 2 cups of pumpkin purée (I peeled and roasted pumpkin and then blended it
  • Pasta for two (not fully cooked as it should absorb some of the pumpkin juice)
  • 2 tbsp marscapone
  • Grated parmesan to the heart’s desire


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