Refresh
    Pumpkin and Brussels Sprouts Fusilli

    This Fusilli Pasta Dish is a comforting one when the cold days are upon us. The Pumpkin gives the warmly sweetness and the Autumnal feel to those Pasta. The Brussels Sprouts bring that little bitterness to balance the meal. Courgettes give the notes of the end of Summer time. It is truly an Autumn Pasta Dish. 

    Putting it all Together
    Pumpkin and Brussels Sprouts Fusilli
    Timing
    • Preptime: 15-20 minutes.
    • Cooktime: 1 hour.
    • Servings: 2-4 portions
    Ingredients

    500g-750g of Fusilli Pasta.

    1 Pumpkin or 1 Butternut Squash.

    250g of Brussels Sprouts.

    2 Courgettes.

    1 chopped red Chilli, optional. (without the Seeds).

    1 Red Sweet Bell Pepper. Chopped finely, Seeds removed.

    1 Clove of Garlic

    1 Teaspoon of Smoked Paprika. 

    2 Eschallion Shallots, chopped.

    Cracked Black Peppercorns.

    Chopped Parsley.

    Chopped Thyme.

    Olive Oil, a little.

    A knob of Butter.

    1 Vegetable Stock Cube. 

     

    Steps

    Preheat the oven to gas mark 5.

    Put a Saucepan of Water with a Veg Sock cube on a stove to boil.

    Prepare your Pumpkin or Butternut Squash by dicing it. Peel it and take the Seeds  out.

    Oil a large baking tray to place your cubes of Pumpkin to roast them. Put in the Oven. It will take about 20 to 30 minutes give or take.

    Prepare your Brussels Sprouts by taking the outer leaves and removing their harsher bottom.

    When the Water is boiling put your Fusilli in the Pan with the Brussels Sprouts. It will take roughly 12 minutes to cook.

    Put a deep edges frying pan upon the stove with a knob of Salted Butter and a little Olive Oil or Rapeseed Oil.

    Peel and chopped the Shallots finely and add to the deep frying pan.

    Prepare your Sweet Red Pepper and your Red Chilli, if using, but make sure that they are deseeded beforehand once chopped and that they hit the pan.

    Give everything a gentle stir. Before peeling and chopping the Garlic to add to the frying pan.

    Dice the Courgettes. There is no need to peel them but to wash them beforehand is recommended. (Pesticide warning on that one, a perfectly looking Veg might have a history of being so because of Pesticide, so wash before you consume your Veg and Fruits when they look to perfect). Add to the frying pan and stir.

    Chop the Thyme and the Parsley which will provide their flavours to the Pasta dish in the making. Put them in the deep frying pan. Then add a good pinch of Smoked Paprika to the pan and a dash of cracked Peppercorns.

    By then your Pasta and your Brussels Sprouts will be done. Pour two laddles of the Veg Stock from the Fusilli Pasta to your deep frying pan. When this is done, you can drain your Pasta along with your Brussels Sprouts. Then add them to the frying pan. 

    This is when everything is coming together because you can finish off the diced Pumpkin or Butternut squash within that very deep pan. By then it doesn't need to cook very long, it does require only a matter of minutes 5 to 10 maximum. 

    It is a comforting dish and the presentation of it doesn't need to be overly ostentatious or pretentious, just the decorum of fresh chopped Parsley will do.

     

     

     

     

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