Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON
Autumn is a season of abundance and this is no more evident than at the Tauranga Farmers Market. Market manager Trixie Allen says, “Finally all those loaded trees we see during summer can be picked. Paddocks can be harvested. Best of all, some summer crops extend into the autumn allowing for further freezing and preserving.” So, with your market basket full of fresh local goodness, here are a few ideas to enjoy it.
Autumn is pumpkin season. Pick yours up from Te Teko Vegetables, and with a pasta from Real Pasta you’ve got the makings of this super quick and tasty meal. If you want you can pick up some hot Goan chorizo from The Hungarian Artisan Co. and add this in when sautéing the onions.
2 tbsp Katikati Frantoio extra virgin olive oil
1 onion, finely chopped from Abundant Backyard
1 tbsp fresh thyme or rosemary, from Liberty Growers
2 garlic cloves, crushed, from Pirongia Mountain Vegetables
1 kg pumpkin piece of pumpkin, skin and seeds included (or 1½ cups pumpkin puree)
½ cup tomato passata
½ cup cream
½ tsp salt
2x 150g packets pasta, from Real Pasta
To make the pumpkin puree, roast a whole unpeeled piece of pumpkin, covered with some foil, until it is soft. Allow to cool then scoop out the flesh and mash. You can also use leftover roast pumpkin.
To make the pasta sauce, heat the oil in a pan, add the onion, garlic and thyme (as well as chorizo if using) and cook until the onion goes translucent. Add the pumpkin puree and passata and season to taste. While the sauce simmers on low, cook your pasta in a large pot of salted water.
When the pasta is nearly cooked, add the cream to the sauce and stir well.
Drain the pasta and add to the sauce before serving with a sprinkle of Parmesan cheese.
