Who knew egg whites and roasted pumpkin could make such a smooth, deliciously creamy pasta sauce? Paired with spaghetti and a sprinkle of pecorino cheese, this dish is perfect for cosy autumn nights in.
Makes 4 Servings
Ingredients:
- 320g spaghetti
- 400g pumpkin, peeled and diced
- 3 tbsp extra virgin olive oil
- 250g egg whites
- 60g pecorino cheese, grated
- 2 tsp parsley, finely chopped
- ½ tsp garlic powder
- ½ tsp chili flakes
- Salt, to taste
- Pepper, to taste
Method:
- Preheat the oven to 220°C (200°C fan) or gas mark 6.
- On a baking tray, combine the diced pumpkin, onion, olive oil, garlic powder, parsley, salt, and pepper. Toss with a spoon to coat, then bake for 20 minutes.
- Bring a large pot of salted water to a boil.
- Once the pumpkin is cooked, transfer it to a mixing bowl and let it cool slightly. Add the egg whites and blend until smooth, reserving some diced pumpkin for garnish.
- Meanwhile, when the water starts boiling, add the spaghetti and cook according to package instructions.
- Drain the spaghetti when “al dente” and toss with the pumpkin mixture and pecorino cheese.
- Garnish with fresh parsley, chili flakes, and the reserved diced pumpkin. Serve hot.