Creamy Pumpkin Pasta With Crispy Sage And Goat Cheese

AuthorSylvieCategory, , DifficultyIntermediate

The other day I found the most perfect pumpkin. I spent a lot of time wondering what to do with it, then I decided that perfect produce should be paired with pasta! This dish is pure comfort on a plate. The sauce is creamy and it coats the pasta beautifully. I gently fried wild sage leaves in butter until crispy which made a wonderful finishing touch to my pasta, along with crumbled goat cheese and chili flakes. So good!

Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 kg pumpkin slices, not peeled
 5 garlic cloves, not peeled
 Salt to taste
 Black pepper to taste
 1 tbsp olive oil
  cup cooking cream
 1 tsp grated nutmeg
 500 g short pasta
 3 tbsp unsalted butter
 24 sage leaves
 90 g goat cheese, crumbled
 Chili flakes to serve
1

Preheat the oven to 220°C. Line a large baking dish with parchment paper. Arrange the pumpkin slices and garlic on the dish. Season with salt, black pepper, and drizzle with olive oil. Bake for 30-35 Minutes, flip halfway through the cooking, and remove from the oven when the pumpkin is very tender and the skins peel very easily. Let them slightly cool.

2

Peel the pumpkin, garlic, and transfer them to a large pot. Add the cream and nutmeg. Blend until completely smooth. Gently heat the sauce while you cook the pasta.

3

Bring a large pot filled with generously salted water to a boil. Cook the pasta according to the packet instructions. Keep it al dente! Reserve a large cup of pasta cooking water.

4

Melt the butter in a small skillet and gently fry the sage leaves until crispy and the butter is browned.

5

While the sage is cooking, drain the pasta and transfer to the creamy sauce. Loosen it with pasta water as needed and let it simmer until the pasta is cooked through. Taste and adjust the seasoning. You can also add more nutmeg if you like.

6

Serve the pasta in plates, drizzle it with browned butter, and top with the beautiful fried leaves, crumbled goat cheese, and chili flakes if desired. Enjoy!

Ingredients

 1 kg pumpkin slices, not peeled
 5 garlic cloves, not peeled
 Salt to taste
 Black pepper to taste
 1 tbsp olive oil
  cup cooking cream
 1 tsp grated nutmeg
 500 g short pasta
 3 tbsp unsalted butter
 24 sage leaves
 90 g goat cheese, crumbled
 Chili flakes to serve

Directions

1

Preheat the oven to 220°C. Line a large baking dish with parchment paper. Arrange the pumpkin slices and garlic on the dish. Season with salt, black pepper, and drizzle with olive oil. Bake for 30-35 Minutes, flip halfway through the cooking, and remove from the oven when the pumpkin is very tender and the skins peel very easily. Let them slightly cool.

2

Peel the pumpkin, garlic, and transfer them to a large pot. Add the cream and nutmeg. Blend until completely smooth. Gently heat the sauce while you cook the pasta.

3

Bring a large pot filled with generously salted water to a boil. Cook the pasta according to the packet instructions. Keep it al dente! Reserve a large cup of pasta cooking water.

4

Melt the butter in a small skillet and gently fry the sage leaves until crispy and the butter is browned.

5

While the sage is cooking, drain the pasta and transfer to the creamy sauce. Loosen it with pasta water as needed and let it simmer until the pasta is cooked through. Taste and adjust the seasoning. You can also add more nutmeg if you like.

6

Serve the pasta in plates, drizzle it with browned butter, and top with the beautiful fried leaves, crumbled goat cheese, and chili flakes if desired. Enjoy!

Creamy Pumpkin Pasta With Crispy Sage And Goat Cheese
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