Roasted pumpkin carrot sauce pasta

Roasted pumpkin carrot sauce pasta


  • 1/2 carrot (peeled and cut into few pieces)
  • Pumpkin (the volume ratio for pumpkin and carrot is 4:1, cut into few pieces with skin)
  • 150ml fresh milk
  • 1 bega junior cheese stick
  • 1 shallot or small onion (fine chopping)
  • 10g butter
  • 1 1/2 cup pasta


  1. Pasta sauce
  2. Preheat oven at 230 degrees C for few mins. Baked pumpkin and carrot in oven for 30 mins at 230 degrees C till they become tender. After roasting, scope out pumpkin flesh and throw away the skin.
  3. Mashed roasted pumpkin and carrot with a fork, do not mash till too smooth if you like your pasta sauce to have bitten texture.
  4. Heat butter in a pan, then pan fried shallot/onion till fragrant. Add in mashed pumpkin and carrot, continue to pan fried for a while.
  5. Add in fresh milk and keep stirring, spread in cheese stick and stirred till cheese stick fully melted.
  6. Pasta
  7. Boiled some water with pinch of salt and few drops of oil.
  8. Pour in the pasta and cook till soft, filter the water and put the pasta into a bowl of cold water with ice.
  9. Filter the pasta and then pour into boiling water again.
  10. Filter out the water then pour pasta into the serving bowl. Add pasta sauce on it then done !



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