Pumpkin and Sage Pasta
Pasta in a sauce of roasted pumpkin, crisp sage and butter, finished with parmesan.
Photograph credit: Pumpkin dumplings with butter & sage sauce (6646766251) by Luca Nebuloni from Milan, Italy · CC BY 2.0 · Wikimedia Commons
Pumpkin and Sage Pasta, Step by Step
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Heat the oven to 220°C / 430°F. Toss the pumpkin with the oil and salt on a tray and roast for 25 minutes.
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Boil the penne for 10 minutes and drain, keeping a mugful of the water.
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Melt the butter, fry the sage for 1 minute until crisp, then add the garlic for 30 seconds.
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Mash half the pumpkin with a splash of pasta water and stir into the butter, then add the pasta, remaining pumpkin and parmesan.
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Loosen with pasta water, season with the pepper and serve.
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Tips for Making Pumpkin and Sage Pasta
- Roast the pumpkin, do not boil it.
- Fry the sage until crisp.
- If your oven runs hot, check at 20 minutes.
- Loosen with pasta water.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Serving Suggestions
- Rocket salad
- Garlic bread
- Roasted hazelnuts
- Dry white wine
Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.
Keeping and Reheating
Keeps in the fridge for 2 days. Reheat with a splash of water.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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