One of the main reasons that I started growing pumpkins in my garden was to be able to make this pasta dish – plus the fact that they are delicious, very low in calories and expensive in the This dish tastes like it has cream in it but the only fat is milk (I use semi-skimmed) and a little butter to cook the onions.
Recipe: Pumpkin Pasta
Summary: Quick and easy sage and pumpkin pasta
- 1 Medium Onion Sliced
- 25g Butter
- 2 Cloves of Garlic – Finely Chopped
- 6 Sage Leaves
- 1 Medium Pumpkin – Chopped into 1 inch chucks (I used Red Kuri as it’s one of the varieties in my garden)
- 1 Cup of Milk
- Salt & Pepper
- Spaghetti or Linguine to serve
- Cook the onion in the butter on a medium to low heat for about 10 minutes until it is softened
- Add the sage and the garlic and cook for about 1 minute
- Add the pumpkin, stir and then add the milk and bring to the boil
- Simmer for about 15 minutes stirring to stop the sauce catching on the bottom of the pan. The sauce will break up into a slightly lumpy puree. Season to taste and mix in freshly cooked (buttered if you wish) pasta and serve.
- You can add some cheese but due to the milk it’s already quite creamy. Don’t be tempted to add a drizzle of olive oil as this dish is a northern Italian – if you do want additional fat, add butter.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Number of servings (yield): 2
Culinary tradition: Italian