Name: Pumpkin & sage spaghetti
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
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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Pumpkin & sage spaghetti

Pumpkin & sage spaghetti

Claudia Roden

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Serves 4

Easy

Total time: 45 mins

Ready in 35-45 minutes

A star rating of 3.9 out of 5.24 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal573
fat27g
saturates16g
carbs71g
sugars1g
fibre5g
protein17g
salt0.83g

low

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.

Recipe from Good Food magazine, November 2003

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A star rating of 3.9 out of 5.24 ratings

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