04 January 2013,03:07 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Peel pumpkin, discard seeds and cut pumpkin into small cubes.
  • Remove and discard outer leaves and dark green section of leeks.
  • Wash leeks thoroughly to remove all grit. Using a sharp knife, slice leeks finely.
  • Heat butter in large pan over low heat. Add sliced leek, cover pan and cook, stirring occasionally, for 5-7 minutes.
  • Add pumpkin and nutmeg, cover and cook for 8 minutes.
  • While vegetables are cooking, add pasta to a large pan of boiling water and cook until just tender. Drain and keep warm.
  • Add cream and water to pumpkin; bring sauce to the boil. Cook, stir occasionally, for 10 minutes or until pumpkin is tender.
  • Add more nutmeg if you like a stronger flavor.
  • Divide pasta between warmed serving bowls and top with sauce. Sprinkle with pine nuts and serve immediately.


  • 1 kg pumpkin
  • 2 medium leeks
  • 40 grams butter
  • ½ teaspoon ground nutmeg
  • 500 grams rigatoni or large penne
  • 250 ml thickened or pouring cream
  • 50 ml water
  • 50 grams toasted pine nuts

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