Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

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(20 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
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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.

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Comments, questions and tips

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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.
juliaodd
27th Oct, 2009
4.05
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
22nd Oct, 2009
2.05
I love pumpkin but found that as it was the main flavour in this recipe, the dish was too dry and sweet.
gileshook
5th Oct, 2009
4.05
Did this recipe with penne pasta and dried sage. Worked very well. Delicious, in fact. Recommended.
annie0176
15th Dec, 2008
5.05
Simple and delicious. Top marks!
berkenye
3rd Oct, 2008
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
1st May, 2008
4.05
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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