NZ Woman's Weekly

Pumpkin pappardelle with burnt butter sauce and garlic chips recipe

  • Meal Type

  • Servings

  • Courses

  • Meal Origin


This hearty winter warmer will whet your family’s appetite. The addition of vegetables gives a healthy spin to this hot meal.

  • ½ small pumpkin, peeled and deseeded
  • Pinch salt
  • Pinch ground black pepper
  • 1 tbsp olive oil
  • 3 tbsp vegetable oil
  • 4 cloves garlic, peeled and sliced very thinly
  • Handful oregano, sage or parsley (complete stalks and leaves)
  • 2 tbsp ricotta cheese
  • 1 tbsp raisins
  • 50g butter
  • Juice of ½ lemon
  • 2 tbsp Parmesan, finely grated, to serve
  1. Preheat the oven to 190ºC. Cut pumpkin into large chunks. Place in a roasting tray, season with salt and pepper, drizzle with olive oil and roast in oven until soft. Place a pot of salted water over high heat to boil.
  2. Heat vegetable oil in a frying pan over medium-high heat. Saute garlic slices until golden, remove and drain on paper towels. Drop herb stalks into hot oil for about 5 seconds, then remove and place on paper towels.
  3. Remove pumpkin from oven. Mash together with ricotta, stir in raisins and season.
  4. Heat butter in a small saucepan until it is a light nut-brown colour. Add lemon juice and remove from heat.
  5. Blanch pasta ribbons (see recipe below) in salted, boiling water for 2 minutes, then drain. Spoon some of the pumpkin puree on each of the serving plates. Layer pasta with remaining pumpkin, then spoon over butter sauce. Garnish with herbs, garlic chips and Parmesan.


Makes about 150g

  • 125g high-grade flour
  • Pinch salt
  • 1 egg, plus 2 egg yolks
  • 1 tbsp olive oil
  1. Place flour and salt in a food processor. Add whole egg and mix, then add egg yolks and oil. Process until a dough forms. Roll out to about 3mm thickness and cut into wide pappardelle ribbons.

 Take a look at this tasty Dutch pea and ham soup recipe here.

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