Looking to combat food wastage in your household? This recipe is ideal for you – utilising the whole key vegetable (skin and seeds included!). So, it’s officially time to stop throwing away your veggie stems, stalks, seeds, and greens, instead try recipes like this Butternut Rotolo Pasta. Simply leave the skin on the butternut pumpkin and roast the seeds to enjoy as a snack while cooking or to garnish the pasta once done. Here’s how to make it! 

Method

1. For pasta, place all the ingredients in a bowl and bring together to form a dough. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for 1 hour.  

2. For filling, cook pumpkin in boiling salted water for about 15 minutes until soft. Drain, return to pan and roughly mash with butter. Season with salt, nutmeg, and rosemary. Mix in lemon zest and juice and set aside.  

3. Heat oil in a pan and sauté shallots and garlic until translucent. Add spinach and let it wilt. Season with salt, pepper and a little nutmeg. Set aside.  

4. Knead pasta dough again and roll out on a lightly floured work surface into a rectangle of approx. 25 x 48cm.  

5. Spread pumpkin mixture on top and top with spinach mixture. Sprinkle over 4 tbsp Parmesan and roll up dough from a long side.  

6. Cut into 12 pieces about 4cm wide with a very sharp knife.  

7. Preheat oven to 180°C.  

8. Season tomatoes with salt, pepper, sugar and cayenne pepper and mix with vegetable stock. Pour into a baking dish (approx. 20 x 30cm).  

9. Arrange pasta rolls upright in the baking dish on top of sauce then bake for 35-40 minutes until cooked through.  

10. Garnish with remaining rosemary, Parmesan, and roasted butternut seeds.  

 

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Ingredients

• 350g pasta flour, extra for dusting
• 50g durum wheat semolina
• 4 eggs
• Salt
• 2 tbsp olive oil
• 800g butternut pumpkin, diced
• 2 tbsp butter
• Freshly grated nutmeg
• 6 tbsp grated Parmesan
• 6 sprigs rosemary, finely chopped

• 1/2 lemon; zest and juice
• 2 shallots, finely diced
• 2 cloves garlic, finely diced
• 2 handfuls spinach leaves
• 2 tbsp olive oil
• Freshly ground black pepper
• 800g canned tomatoes
• 1 tsp sugar
• 1 pinch cayenne pepper
• 150ml vegetable stock