For vegetarians or just for a change, this recipe takes the classic creamy egg and cheese carbonara, ditches the bacon and runs in another direction! Also tasty with tuna instead of pumpkin.
1/3 medium butternut pumpkin, cubed
1 tbsp Outback Pride Desert Flakes
1 tbsp extra virgin olive oil
2 egg yolks
2 tbsp cream
2 tbsp parmesan cheese, grated or shredded
1 small onion, halved and finely sliced
1/2 stick celery, finely sliced
Cooked pasta, to serve
Place the cubed pumpkin a large bowl and toss with half the Outback Pride Desert Flakes and all of the olive oil until evenly coated.
Heat a frying pan over medium-high heat and add the pumpkin. Cook, stirring regularly, until the pumpkin has a roasted appearance and is cooked through. You may need to turn the heat down after browning the outside to achieve pumpkin tenderness. This is also a good time to put your pasta on to cook.
While the pumpkin cooks, combine the egg yolks, cream, parmesan and the rest of the Outback Pride Desert Flakes in a small bowl. Set aside.
Remove the pumpkin from the frying pan with a slotted spoon. Reduce heat to medium-low (if not already reduced) and add the onion and celery to the pan. Cook the onion and celery, stirring constantly, until translucent and soft.
Turn off the heat and return the pumpkin to the pan, stirring to mix it in with the celery and onion. Drain your cooked pasta and return it to the saucepan along with the vegetable mixture. Pour in the cream and egg mixture, and stir until well combined and the sauce gives the pasta a light, glossy appearance.