Pumpkin & sage spaghetti
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 35-45 minutes
Vegetarian
- 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.
- 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.
- 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
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1084/
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Ingredients
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A luscious dessert that's low in fat and sugar as only a small amount of chocolate is used
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Difficulty and servings
Serves 4
Preperation and cooking times
Ready in 35-45 minutes
Vegetarian
Ingredients
Per serving
573 kcalories, protein 17g, carbohydrate 71g, fat 27 g, saturated fat 16g, fibre 5g, salt 0.83 g
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31 October 2007
Mrs.C rated this recipe
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01 May 2008
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03 October 2008
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