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Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

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A star rating of 4 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal573
fat27g
saturates16g
carbs71g
sugars1g
fibre5g
protein17g
low insalt0.83g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2003

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A star rating of 4 out of 5.23 ratings
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