Roast pumpkin pasta with burnt butter sage leaves
ROAST PUMPKIN PASTA WITH BURNT BUTTER SAGE LEAVES
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This roast pumpkin pasta with burnt butter sage leaves is comfort food at its best. The butternut pumpkin has a beautiful sweetness that is lifted with the nuttiness from the burnt butter sage leaves. And if you like, balanced out from the goats cheese. Hello Autumn.
500 g butternut pumpkin
3 cloves garlic
1 tablespoon thyme leaves
Salt and pepper
¾ cup vegetable (or chicken) stock
½ cup milk
25 g butter
8 sage leaves
goats cheese to serve (optional)
Preheat your oven to 180 °C. Chop your pumpkin up into 2 cm cubes and place in a baking tray with garlic cloves in their skin. Drizzle over olive oil and toss pumpkin pieces to coat. Sprinkle over salt, pepper and thyme leaves. Bake for 25-30 minutes or until very soft and starting to colour.
Remove from the oven and place into a food processor, making sure to squeeze out your flesh from the garlic cloves. Add stock and blend into a puree.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to packet instructions. You want it tender but still firm to the bite, Drain pasta and reserve ½ cup of cooking water.
Pour your pasta back into the pot along with your pumpkin puree and milk. If your pasta sauce needs loosing, add a bit of reserved cooking water.
To finish off your pasta, add butter to a frypan over medium heat. Cook until melted then add your sage leaves, swirling often for 2-3 minutes or until leaves are crisp and butter has a deep nut brown. Drizzle over butter and top with sage leaves and crumbed goats cheese if using. Serve with cracked pepper.