Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Ready in 35-45 minutes

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 800g/1lb 12oz pumpkin flesh, chopped into small cubes
    Pumpkin

    Pumpkin

    pump-kin

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

  • 1 tsp golden caster sugar
  • 100g butter
    Butter

    Butter

    butt-err

    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
    Sage

    Sage

    sa-age

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

  • 350g dried spaghetti
  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 50g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
teresabee
10th Sep, 2013
Found this recipe in the vegetarian section but Parmesan is not suitable for vegetarians since it's made with rennet!
jacobijn
21st Jan, 2013
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
3rd Jan, 2013
5.05
Couldn't get pumpkin do used butternut squash instead. Lovely dish, the whole family liked. This is being added to the recipe book.
maisie40
27th Mar, 2012
Delicious and so easy to make. One of my favourites.
smeehughes
28th Nov, 2011
4.05
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
Julesworthy
8th Nov, 2011
2.05
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
20th Oct, 2011
4.05
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
kitchenhazard
27th Oct, 2010
4.05
Delicious and quick. I used pasta bows and Emmental cheese (had forgotten to buy Parmesan which, I think, would have been even better.
lalybaba
28th Sep, 2010
4.05
Just about to make for the I-don't-know-how-manieth time. Love this! Simple, tasty and satisfying.
chocorina
18th Nov, 2009
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
MichaeltheGreat
13th Nov, 2014
5.05
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.