Pumpkin and Sage Pasta
Roasted pumpkin and crispy sage tossed through pasta in a nutty brown butter sauce, finished with parmesan.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
medium
Cuisine
Vegetarian
vegetarian
Ingredients
400gpappardelle or rigatoni
600gpumpkin, diced and roasted
100gbutter
20fresh sage leaves
3 clovesgarlic, minced
100gparmesan, grated
1 pinchnutmeg
1 tspchilli flakes
Instructions
1
Roast pumpkin with olive oil at 200C for 25 minutes until golden.
2
Cook pasta in well-salted water until al dente, reserve 200ml pasta water.
3
Brown butter in a wide pan until nutty.
4
Add sage leaves and fry until crispy, remove and set aside.
5
Add garlic to brown butter and cook 30 seconds.
6
Add roasted pumpkin and mash roughly into the butter.
7
Add drained pasta and toss with pasta water to create sauce.
8
Serve topped with parmesan, crispy sage and chilli flakes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
673
Protein
22.3g
Fat
42.4g
Carbs
75.1g
Fiber
42.3g
Sodium
399mg
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