Description
A comforting pasta dish with roasted pumpkin and fresh sage, perfect for autumn.
Ingredients
Scale
- 500g pumpkin, peeled and cubed
- 300g pasta (penne or fusilli recommended)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 10 fresh sage leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 50g grated Parmesan cheese
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water.
- Heat remaining olive oil and butter in a pan. Add garlic and sage, sauté for 1 minute.
- Add roasted pumpkin to the pan and mash slightly.
- Mix in cooked pasta and reserved pasta water. Stir well.
- Top with Parmesan cheese before serving.
Notes
- Use butternut squash if pumpkin is unavailable.
- Add roasted pine nuts for extra crunch.
- Substitute vegetable stock for pasta water if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: pumpkin pasta, sage pasta, autumn recipes