Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 35-45 minutes

Vegetarian

Vegetarian

Method

  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, sugar 1g, salt 0.83 g

Recipe from Good Food magazine, November 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mrs.C

    31 October 2007

    Mrs.C rated this recipe

    5 stars

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  • Binder photo Callum

    01 May 2008

    Callum rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Annie

    15 December 2008

    Annie rated and commented on this recipe

    5 stars

    Simple and delicious. Top marks!

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  • Binder photo gileshook

    05 October 2009

    gileshook rated and commented on this recipe

    4 stars

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

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  • Binder photo Seren

    22 October 2009

    Seren rated and commented on this recipe

    2 stars

    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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  • Binder photo Jules

    27 October 2009

    Jules rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Chocorina

    18 November 2009

    Chocorina rated this recipe

    5 stars

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  • Binder photo lalybaba

    28 September 2010

    lalybaba rated and commented on this recipe

    4 stars

    Just about to make for the I-don't-know-how-manieth time. Love this! Simple, tasty and satisfying.

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  • Binder photo booksprout

    27 October 2010

    booksprout rated and commented on this recipe

    4 stars

    Delicious and quick. I used pasta bows and Emmental cheese (had forgotten to buy Parmesan which, I think, would have been even better.

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  • Binder photo yorkshiregirl

    01 November 2010

    yorkshiregirl rated this recipe

    3 stars

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  • Binder photo Cressida

    14 November 2010

    Cressida rated this recipe

    5 stars

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  • Binder photo Hanka

    21 January 2011

    Hanka rated this recipe

    4 stars

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  • Binder photo Jules

    20 October 2011

    Jules commented on this recipe

    I made this recipe last year, and now it's pumpkin season I have been inspired to look it up again. I won't leave it so long next time, and just substitute butternut squash for the pumpkin instead. As good as I remembered!

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  • Binder photo Julie Anne

    08 November 2011

    Julie Anne rated and commented on this recipe

    2 stars

    I found steaming the pumpkin made it taste very bland. Maybe it would be better with butternut squash or roasting the pumpkin? The sage butter was nice, but it left the dish tasting very oily. I'd have to drastically change this recipe to make it again. Would not make it again as the recipe stands.

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  • Binder photo smee

    28 November 2011

    smee rated and commented on this recipe

    4 stars

    I steamed butternut squash instead with a couple of cloves of garlic, and left out the sugar. A very tasty midweek dinner.

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  • Binder photo yorkshiregirl

    07 December 2011

    yorkshiregirl rated this recipe

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  • Binder photo maisie40

    27 March 2012

    maisie40 commented on this recipe

    Delicious and so easy to make. One of my favourites.

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  • Binder photo clairey206

    03 January 2013

    clairey206 rated and commented on this recipe

    5 stars

    Couldn't get pumpkin do used butternut squash instead. Lovely dish, the whole family liked. This is being added to the recipe book.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 35-45 minutes

Vegetarian

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
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Per serving

573 kcalories, protein 17g, carbohydrate 71g, fat 27 g, saturated fat 16g, fibre 5g, sugar 1g, salt 0.83 g

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