Categories


Authors

Roast pumpkin pasta with burnt butter sage leaves

Roast pumpkin pasta with burnt butter sage leaves

ROAST PUMPKIN PASTA WITH BURNT BUTTER SAGE LEAVES

pumpkin-pasta.jpg
pumpking-pasta-2.jpg
Serves Cook time Prep time Total time

2 people

45 minutes

15 minutes

1 hour

There is something about pasta that is innately satisfying, comforting and completely reassuring. I don’t know why, but pasta has received such a bad rap of late. Suddenly carbs have been positioned as the enemy when in actual fact, they are soul feeders. Tell me someone who doesn’t take comfort out of a bowl of pasta and I’ll show you a liar. Sometimes you should approach food for its ability to make you feel better rather than looking at how many calories it has in it. There is nothing like sitting down to a bowl of food and really enjoying every mouth full.

With that in mind, I bring you my roast pumpkin pasta with burnt butter sage leaves. 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.

Oh, and if you are feeling like you are missing some meat, fry up some sausage mince and sprinkle on top rather than the burnt butter sage leaves and goats cheese.  Equally as good.

I now leave you with my favourite quote from Italy’s sexiest actress Sophie Loren, “Everything you see I owe to spaghetti”.  Remember that next time you feel like pasta. Felice Cucina. Ex

Ingredients

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)

Method

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.

One tray sausage and cannellini bake

One tray sausage and cannellini bake

End of pay month stew

End of pay month stew

0