Pumpkin & sage spaghetti

Recipe uploaded by

Claudia Roden

7 ratings

Recipe by Claudia Roden

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1. Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
2. While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
3. Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

Per serving

573 kcalories, protein 17g, carbohydrate 71g, fat 27 g, saturated fat 16g, fibre 5g, salt 0.83 g

Latest comments and suggestions

• Mrs.C

  31 October 2007

  Mrs.C rated this recipe

  

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• Callum

  01 May 2008

  Callum rated and commented on this recipe

  

  Very simple and tasty dish! Even with dried sage the dish is great (used about 2 tsp). Next time I may try it with slightly less parmesan.

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• berkenye

  03 October 2008

  berkenye commented on this recipe

  wow... souns a bit wierd, but i'll try it, because i'm a pumpkin and pasta fan only don't come to my mind to mix them:)

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• Annie

  15 December 2008

  Annie rated and commented on this recipe

  

  Simple and delicious. Top marks!

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• gileshook

  05 October 2009

  gileshook rated and commented on this recipe

  

  Did this recipe with penne pasta and dried sage. Worked very well. Delicious, in fact. Recommended.

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• Seren

  22 October 2009

  Seren rated and commented on this recipe

  

  I love pumpkin but found that as it was the main flavour in this recipe, the dish was too dry and sweet.

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• Jules

  27 October 2009

  Jules rated and commented on this recipe

  

  This was lovely. The parmesan made it extra special, otherwise I think the flavours could be a bit limited. But this combination was delicious!

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• Chocorina

  18 November 2009

  Chocorina commented on this recipe

  I baked the cubes of pumpkin with whole, unpeeled garlic cloves, fresh sage including stems, black pepper and olive oil (200C, cover with foil for first 20 mins then remove to brown until done). Squeeze the cloves of garlic and toss everything in with the pasta. I didn't find a need to add any butter, just more olive oil. Superb.

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• Chocorina

  18 November 2009

  Chocorina rated this recipe

  

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Ingredients

• 800g/1lb 12oz pumpkin flesh, chopped into small cubes
• 1 tsp golden caster sugar
• 100g butter
• small bunch sage leaves, about 20, roughly chopped
• 350g dried spaghetti
• juice of 1 lemon
• 50g parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 800g/1lb 12oz pumpkin flesh, chopped into small cubes
• 1 tsp golden caster sugar
• 100g butter
• small bunch sage leaves, about 20, roughly chopped
• 350g dried spaghetti
• juice of 1 lemon
• 50g parmesan , grated

Per serving

573 kcalories, protein 17g, carbohydrate 71g, fat 27 g, saturated fat 16g, fibre 5g, salt 0.83 g

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