Pasta Dinner!

The man created his very own spaghetti with roasted pumpkin in white wine and vegetable stock reduction and sour cream.

The recipe below is not for pedants in the kitchen. In the man's own words, he says,

This recipe serves 3 - 4. Ingredients:

- 750g Australian pumpkin, cubed
- 200ml of good quality unwooded chardonnay
- 150ml of vegetable or chicken stock
- 1 large red onion, diced
- 1 bay leaf
- 4 leaves of basil, chopped
- 3 cloves of garlic, chopped
- 2 tablespoons of lite sour cream
- 2 tablespoons of pine nuts
- Shaved parmesan
- White truffle oil

1) Brush pumpkin with olive oil and seasoning (eg, fries sprinkle, mixed dried herbs, powdered onion, ground coriander, sea salt, etc) Grill in oven for 25 - 30 minutes till tender.

2) In a saucepan, sauté onions and bay leaf for 4 minutes with ground pepper and sea salt. Add garlic, continue to sauté for another 2 minutes.

3) Add white wine and basil, reduce to half.

[In the meantime, boil pasta till al dente. Drain.]

4) Add stock and stir until pumpkin starts to break up.

5) Add sour cream and pine nuts. Stir till velvety.

6) Add pasta, toss, sprinkle shaved parmesan, drizzle white truffle oil and serve.

[Stylish utensils and cutlery optional.]