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Creamy pumpkin pasta with sage and parmesan
Dinner

Creamy pumpkin pasta with sage and parmesan

Pasta in a soft sauce of pumpkin, cream and parmesan. Sage is briefly fried in butter and spooned over. Orange, salty and herbal — a calm dinner when pumpkin season arrives.

ModernHalloweenAutumnWeekendDinnerVegetarian
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Rate:
55 min total
4 servings
Medium

Ingredients

servings
Units
  • 14.1 oz pasta
  • 1.3 lb pumpkin
  • 1 stk onion
  • 2 fed garlic
  • 2 tbsp olive oil
  • 1⅔ cup vegetable stock
  • about 0.6 cup cream
  • 2.1 oz parmesan
  • about 1.1 oz butter
  • 12 blade fresh sage
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. 1

    Cook pasta and pumpkin

    1. Cook the pasta al dente according to the package. Reserve about 2 dl pasta water.
    2. Chop the onion and garlic.
    3. Warm the oil in a pot and sauté the onion and garlic until soft.
    4. Add the pumpkin cubes and stock. Simmer covered for 15–18 minutes until the pumpkin is tender.
    25 min
    95°C
    PotColander
  2. 2

    Blend the sauce

    1. Blend the pumpkin mixture smooth with an immersion blender.
    2. Stir in the cream and half the parmesan.
    3. Season with salt and pepper.
    4. If the sauce is thick, stir in a little pasta water until it coats the pasta softly.
    5 min
    80°C
    ImmersionBlender
  3. 3

    Sage in butter

    1. Melt the butter over medium heat in a small pan.
    2. Add the sage leaves and fry for 1–2 minutes until fragrant and crisp.
    3. Take the pan off the heat.
    3 min
    Medium
    Pan
  4. 4

    Toss pasta in sauce

    1. Toss the cooked pasta in the sauce in the pot over low heat.
    2. Divide among plates.
    3. Top with the remaining parmesan, sage in butter and a little pasta water if you want it looser.
    5 min
    Low
    Pot

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Details

Nutrition

Calories

520kcal

Protein

17g

Fat

18g

Carbs

72g

Serving Size

350g

Dietary

Allergens

GlutenMilk

Serving

Suggestions

  • • Serve right away while the sage still smells warm.

Drink Pairings

  • • Wine: Dry white wine.

Side Pairings

  • • Green salad.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store pasta and sauce together in the fridge. Add sage when reheating.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze the sauce without pasta. Cook fresh pasta when serving.

Reheating

  • • Stovetop: Reheat pasta and sauce gently with a little water or stock. (Medium)

Tips

Preparation

  • • Starchy pasta water makes the sauce silky. Save it before you drain.

Cooking

  • • Sage turns bitter if it fries too long. It only needs to smell fragrant.

Serving

  • • Grate parmesan over just before serving so it melts lightly.

Variations

Flavor

  • A pinch of nutmeg in the sauce suits pumpkin and parmesan.

Method

  • Pumpkin can also be baked tender in the oven and blended — then you skip dicing small cubes.

Toppings

  • Toasted pumpkin seeds on top add crunch.

Author

C

Camilla

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Comments

Author

C

Camilla