The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Ingredients
Recipe
Makes 2 portions
Half of a small Delica pumpkin, peeled and cubed at roughly 2cm
200g dried pasta (I’ve used boccole)
1 medium shallot, finely diced
2 cloves garlic, finely grated
100g double cream
10g / small handful picked sage leaves
Grated Parmesan
Salt & pepper
Olive oil
Recipe
- Preheat the oven to 180c fan. Mix the pumpkin, olive oil, salt and pepper and roast until tender
- Meanwhile place olive oil in a small frying pan so the base is generously covered. Place over a medium heat and add the sage leaves carefully. Swirl around the oil until they stop spitting, around 1-2 mins. Lift the leaves onto kitchen paper to drain and set the oil aside
- Place a large saucepan over a medium heat with a little of the sage oil. Sweat the shallots and garlic until softened, then stir in the cream and cooked pumpkin. Keep stirring until the cream has thickened
- Bring a large pan of salted water to a rolling boil. Add the pasta, cook to al dente and drain, reserving a cup of the pasta water
- Stir the pasta into the pan with the pumpkin. Add pasta water as needed so the sauce lightly coats the pasta. Stir in parmesan to taste and crumble in half the sage leaves. Season to taste
- Spoon into bowls, top with the remaining sage leaves, a little sage oil and more parmesan, if you like
Looking for substitutions?
- Use your preferred pasta shape, long or short both work with this recipe.
- Use any flavourful pumpkin or butternut squash varieties. Crown prince or kabocha would be perfect here.
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