This delicious sesasonal dish will warm you up on these chilly autumn nights. It combines the seasonal taste of pumpkin with that of our Burren Smoked Salmon, served on a bed of pasta.
750g pumpkin, seeds removed & cut into wedges with the skin on
freshly ground pepper
1 red onion, chopped
1 celery stalk, chopped
1 large garlic clove, chopped
2-3 cups vegetable or chicken broth
3/4 cup of cream (optional)
2 tbsp chopped fresh parsley
freshly grated parmesan
200g sliced Burren Smoked Irish Organic Salmon, cut into strips
Preheat oven to 180°C for fan-assisted ovens, or 200°C for normal ones.
Toss the pumpkin with olive oil in an oven tray and cook in the oven for about 20 mins until tender. Remove and, when cool enough to handle, remove the skin.
Cook the linguine in lightly salted boiling water until al dente. Drain well and put in a large bowl.
To make the sauce, heat a little oil in a heavy-bottomed pot and gently sauté the red onion, celery and garlic until tender.
Add the pumpkin, 2 cups of broth and seasonings. Stir and cook for 5 to 10 minutes, adding more broth if needed. Then stir in the cream and parsley. Roughly blitz in a food processor and taste it for seasoning.
Add a decent amount of parmesan to the pasta, together with the sauce and smoked salmon. Toss well and serve with extra parmesan sprinkled on top. Bon appetit!