Creamy Pumpkin & Pork Ragu With Linguine

By Atika Lim  

October 31, 2017

0 0 5 0

You can never go from with pasta and this linguine recipe is so easy, you can make it with your eyes closed! 

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Servings


350g pork and veal mince

2 tsp olive oil

750g butternut pumpkin

2 green onions, thinly sliced

1 tbsp thyme leaves

2 garlic cloves, crushed

1/3 cup white wine

3/4 cup cream

1 cup chicken stock

1/3 cup Parmesan, grated

375g linguine

2 rashers rindless bacon, chopped

1 lemon, zest and juice, wedges


1Brown mince meal in oil for 3-4 minutes. Peel pumpkin, reserving 1 cup skin. Chop flesh. Add to mince with onion, thyme and garlic. Cook 5 minutes.

2Add wine, cook until reduced by half. Mix in cream, stock and Parmesan. Cook 6-8 minutes.

3Cook pasta in boiling salted water, following packet instructions. Drain, reserving 1/2 cup pasta water.

4In food processor, pulse reserved pumpkin skin and bacon until fine crumbs. Pan-fry 6 minutes. Drain.

5Add pasta to sauce with cooking water, zest and juice. Serve topped with pumpkin crumbs, micro parsley and lemon wedges.

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