Pumpkin Pasta
With crispy sage and toasted walnuts
The subtle sweet taste of pumpkin lends itself really well to a pasta sauce. Using pumpkin puree with a few other ingredients, it creates a delicious and silky sauce which clings perfectly to the pasta. Topped with crispy sage for a hint of herby pepperiness, in contrast to the pumpkin, and toasted walnuts which have a nice rich, warm flavour. It feels like kind of a fancy meal, but is actually easy to make.
Vegetarian, Vegan, Dairy-free
Serves 4 | 30 minutes
Ingredients:
2 tablespoons dairy-free butter
A few sage sprigs
A few handfuls of walnuts, roughly chopped
400 grams pasta of choice
1 large white onion
1 garlic clove, finely diced (optional)
300-400 grams pumpkin puree
Salt and black pepper
1) Start by melting your butter in a large frying pan or wide sauce pan.
2) Take the leaves off the sage sprigs and place into the hot butter.
3) On a medium temperature fry until crispy and slightly golden. Don't let them get too dark as it creates more of a bitter flavour.
4) Remove from the pan and then add your walnuts. Toast for a few minutes until golden.
5) Meanwhile also put your pasta on to boil according to package instructions.
6) Remove the walnuts from the pan and set aside.
7) Next add a splash of olive oil and your onion and garlic, and sauté for a few minutes until beginning to soften.
8) Add your pumpkin puree and stir well.
9) Take about 200ml of pasta cooking water from your other pan and pour in with your sauce.
10) Mix well and allow to bubble.
11) When the pasta is a minute off being ready, transfer straight into your sauce.
12) Stir well and heat through until the sauce is well coating the pasta. Add more pasta water to adjust consistency if necessary.
13) Sprinkle in some salt and black pepper and mix in.
14) Serve with the crispy sage and walnuts on top.
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