Easy Butternut Pumpkin Pasta

I’m not going to lie and say this is the best butternut pumpkin pasta you’ve ever had. What I will say, is this is the easiest butternut pumpkin pasta you’ve ever had.

Using cans of soup as a pasta sauce is something I learnt from my mum. She used to do this whenever she made pasta (which wasn’t that often anyway). It was a great way to make a quick meal. And it also meant instead of a soup for one or maybe two people, you had a meal for four.

So now, as I’m trying to make the most of what we have in the pantry and get the most out of it, I find myself turning to her cooking hacks.

How to make an easy butternut pumpkin pasta

The idea is basically take whatever soup you have (creamy and thick soups work best) and whatever pasta you have and combine the two. When you’re making a dish this simple, it’s important to get the main ingredient right. So pay attention to the pasta when you cook it and make that perfect.

I have of course tried to elevate the dish by also:

• Adding onion and garlic.
• Mixing the soup with vegetable stock to get a better consistency.
• Adding herbs and spices to make it more flavorful.

You can keep this dish really simple, as I have, or you can jazz it up as you like. A few ways to do that would be to top it off with some cheese or add any actual pieces of butternut pumpkin if you have it.

However you choose to make it, I’m sure you will appreciate the simplicity of this dish. I think we sometimes have the tendency to over complicate dishes, and this recipe really pares it back and lets the pasta and butternut pumpkin shine.

If you’re looking for more pantry meals, check out my recipe for potato and leek risoni and chickpea and sweet potato curry.

Hope you enjoy this recipe! And if you gave it a go, let me know what you thought of it in the comments below.

Butternut Pumpkin Pasta

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Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil
• 1 onion
• 3 garlic cloves
• 250g pasta
• 1 can Campbell's butternut pumpkin soup
• 1 cup vegetable stock
• Parsley, sage or thyme 
• Salt and pepper to taste

Method

1. Cook pasta as per packet instructions. Add salt to boiling water
2. In a pan, sautee sliced up onion and garlic.
3. Add soup and vegetable stock and cook for a few minutes.
4. Season with thyme, pepper and chilli flakes. 
5. Add cooked pasta to pot and mix well. Season to taste. 
6. Garnish and enjoy! 

Notes

Use whatever pasta you have on hand.