🍝For 4 portions:
300g uncooked Farfalle pasta
1 tbsp olive oil
4 cloves garlic, minced
300g butternut squash (blended)
30g tomato ketchup
60ml single cream
1 organic chicken stock cube
15ml balsamic vinegar
salt and pepper, to taste
2 packets of @embersnacks Biltong (flavour of your choice).
Bring large pot filled with water to a boil and cook pasta according to the instructions on the package. Before straining, reserve half cup of pasta water.
Meanwhile, in a large saucepan, heat 1 tbsp of olive oil. Add in the garlic and cook for 1-2 minutes, stirring often. Add in the pumpkin puree, ketchup and chicken stock. Bring to a simmer and stir until combined. Reduce the heat to low and add the cream, balsamic vinegar, salt and pepper. Stir and let simmer.
Strain pasta and transfer to a saucepan with pumpkin sauce. Stir in the pasta and add the reserved water gradually. You can add more water if the sauce is too thick. Serve with biltong cut on smaller pieces. Enjoy!