Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

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(17 ratings)

Ready in 35-45 minutes


Serves 4
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal573
  • fat27g
  • saturates16g
  • carbs71g
  • sugars1g
  • fibre5g
  • protein17g
  • salt0.83g
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  • 800g/1lb 12oz pumpkin flesh, chopped into small cubes



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tsp golden caster sugar
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small bunch sage leaves, about 20, roughly chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 350g dried spaghetti
  • juice of 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (16)

teresabee's picture

Found this recipe in the vegetarian section but Parmesan is not suitable for vegetarians since it's made with rennet!

jacobijn's picture

Half way through cooking I realized the taste of the pumpkin was a bit bland (at least for my Indian palette). Added dried red chili to spice it up a bit. Also added roasted almonds for more texture and cottage cheese for satiety. Came out superbly well.

clairey206's picture

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

maisie40's picture

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

smeehughes's picture

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

Julesworthy's picture

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.

juliaodd's picture

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!

kitchenhazard's picture

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

lalybaba's picture

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

chocorina's picture

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.

juliaodd's picture

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

dcoleman's picture

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

gileshook's picture

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

annie0176's picture

Simple and delicious. Top marks!

berkenye's picture

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:)

callumstark's picture

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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Tips (1)

MichaeltheGreat's picture

I roasted the pumpkin instead and used Butternut. Left the skin on. Used less sugar and added a sprinkle of chilli.

Also, when roasting, added a clove of garlic.