Pumpkin & Sage Spaghetti
This delightful recipe combines tender cubes of pumpkin with fragrant sage and nutty parmesan, all tossed together with perfectly cooked spaghetti. The flavors come together beautifully to create a comforting and satisfying dish that is sure to become a staple in your recipe repertoire.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 573 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.83 milligram of sodium
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