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This is one of our favourite family pasta recipes at home. We make our own fresh pasta but you can buy fresh pasta or used dried. You can see Mark's fresh pasta recipe here.

This recipe can be made vegetarian by leaving out the Parma ham and using vegetable stock.

Ingredients (serves 4)

500g Pumpkin

2 tbsp Olive oil

1 Onion, peeled and finely chopped

2 Garlic cloves, crushed

4-6 tbsp Parsley, chopped

½-1 Nutmeg, grated (depending on taste)

250ml Chicken stock

125g Parma ham, cut into narrow strips

275g Tagliatelle pasta (fresh is best but dried is fine too)

150ml Double cream

Salt and pepper

Parmesan, freshly grated, to serve


Carve out the pumpkin flesh and cut into 1cm cubes.

Heat the oil in a pan and fry the onion and garlic gently until soft. Add half the parsley and continue for a minute or so longer.

Add the pumpkin and continue to cook for 2-3 minutes, then season well with salt, pepper and nutmeg and add half the stock. Bring to the boil, cover and simmer for about 10 minutes or until the pumpkin is tender, adding more stock if necessary. Add the Parma ham and continue to cook for a further 2 minutes, stirring frequently.

Meanwhile cook the tagliatelle in a large saucepan of boiling salted water. When al dente, drain thoroughly and turn into a warmed dish.

Add the cream to the ham mixture and heat gently until really hot. Adjust the seasoning and spoon over the pasta.

To serve:

Sprinkle with the remaining parsley and freshly grated Parmesan. Delicious!

If you would like to print this recipe out, you can clink on the pdf link here.

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