This pumpkin sage pasta might not win any awards for originality but what it lacks in inventiveness it definitely makes up for with flavour! It’s an excellent mid week Autumn meal as it’s hearty and delicious but also ready in no time at all. It really is Autumn is a bowl!
I particularly love the crispy sage on top, it adds some excellent texture and oh-so-much flavour. YUM!
- Half a kent pumpkin
- 1/2 cup sage leaves
- Olive oil
- 75g butter
- Salt and pepper
- Preheat oven to 190C
- Peel and dice the pumpkin and spread over two baking dishes.
- Drizzle over some oil and add half the sage leaves and toss to combine, then season with salt
- Bake for 30 minutes, swapping the trays halfway through and turning the pumpkin once
- Just before the pumpkin is ready cook the pasta according to packet directions
- Meanwhile, combine the butter and remaining sage leaves in a small saucepan and cook over a medium heat until the butter is golden brown and the sage leaves are crispy
- Divide the drained pasta into the bowls and top with the roast pumpkin and sage then drizzle with the browned butter and crispy sage leaves
- Season with salt and pepper and enjoy!
If you’re not worried about keeping things vegan friendly then you can toss through some feta or goat’s cheese, but this is delicious enough as is in my books. I love the sweetness of the pumpkin which pairs so naturally with the sage leaves. It really is a simple but excellent dish!