AUTUMN PASTA RECIPES RECIPES

Steps:

• Cook pasta according to packet directions, drain and set aside.
• Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and sauté until onion is translucent.
• Add pumpkin and sauté for 5 minutes or until it is about half cooked.
• Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
• Stir pasta and vegetables together.
• Mix cottage cheese with egg and season with salt and pepper.
• Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
• Bake at 180°C for 40 minutes, covering if the top gets too brown.
• Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.

Steps:

• "Soak the porcini in 150ml warm water for 20 minutes. Lift out the soaked mushrooms, then filter the soaking liquid and top it up with water to make 1.2 litres. Meanwhile, in a large, heavy-based pan, warm the oil and butter, and gently fry the onion, celery, carrot, rosemary and a pinch of salt until soft and translucent. Add the potato, squash, soaked porcini and fresh mushrooms, fry, stirring, for a few minutes more, then add the liquid and bring to a boil. Turn down to a simmer and cook for 30 minutes, then add the pasta and continue cooking, stirring regularly, until it is tender, adding more water if you think it needs it. Mix a teaspoon or so of dried chilli flakes (or some finely chopped red chilli) with a few tablespoons of olive oil, then cautiously zigzig on top of the soup before serving."