Description
This deliciously creamy and comforting pasta dish highlights the rich taste of roasted pumpkin paired with the earthy aroma of sage, perfect for cozy dinners and family gatherings.
Ingredients
Scale
- 1 small sugar pumpkin
- 200g pasta
- 2 tablespoons butter
- 10 fresh sage leaves
- 1 cup cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pumpkin in half and remove the seeds.
- Place the pumpkin halves on a baking sheet and roast for 25-30 minutes until tender.
- While the pumpkin is roasting, cook the pasta according to package instructions until al dente.
- In a skillet, melt the butter over medium heat.
- Add the fresh sage leaves to the skillet and lightly fry them until fragrant.
- Once the pumpkin is roasted, scoop out the flesh and blend it until smooth.
- Add the blended pumpkin to the skillet with the sage and butter.
- Stir in the cream and mix until well combined.
- Add the cooked pasta to the pumpkin sauce and toss to coat.
- Season with salt and pepper to taste.
- Serve topped with freshly grated Parmesan cheese.
Notes
- Use fresh sage instead of dried for a more vibrant flavor.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 400
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 30
Keywords: pumpkin, sage, pasta, creamy, autumn