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Pumpkin and Sage Pasta
Roasted pumpkin and crispy sage tossed through pasta in a nutty brown butter sauce, finished with parmesan.
Ingredients
Instructions
Roast pumpkin with olive oil at 200C for 25 minutes until golden.
Cook pasta in well-salted water until al dente, reserve 200ml pasta water.
Brown butter in a wide pan until nutty.
Add sage leaves and fry until crispy, remove and set aside.
Add garlic to brown butter and cook 30 seconds.
Add roasted pumpkin and mash roughly into the butter.
Add drained pasta and toss with pasta water to create sauce.
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.
