Happy Wednesday guys! Recipe of the day is Creamy Pumpkin Pasta with Sage – delicious pasta in lush pumpkin sauce that is to die for.
What you need:
- Pumpkin or Butternut Squash
- Garlic
- Pasta of your choice
- Ricotta cheese
- Parmesan cheese
- Sage
- Olive oil
- Salt and pepper
As you can see, this recipe uses just a few basic ingredients that can probably be found in your house at all times. Butternut squash & pumpkins are in season now and not only they’re super yummy and healthy but also they’re super budget-friendly. Same as beetroot, spinach and many more seasonal veg so I’d highly recommend buying what’s in season. Most of the time it’s much cheaper and tastier. Not to mention, Fall has to offer one of the most beautiful produce of all seasons, in my opinion. 🙂
You should see my tiny kitchen now – it’s packed with butternut squash, a few big bunches of beets and lots of different kinds of potatoes. I just can’t help it.., what can I say 🙂
Anyhow, did you know you could actually make this pasta vegan-friendly by simply substituting the Ricotta for a vegan cheese spread?
On the other hand, it would be absolutely delicious, if you added a bit of chopped cooked pancetta (suggested by the hubby 🙂 ).
Also, make sure to roast the pumpkin, don’t be tempted to boil. When roasted with the garlic and olive oil it has so much more flavour than its boiled version.
Here’s how to make this beautiful Creamy Pumpkin Pasta
Ingredients:
- 800 pumpkin or squash, sliced
- 1 garlic, cut in halves
- 200g ricotta cheese
- 500g pasta of your choice
- A bunch of fresh sage leaves
- 50g butter
- Parmesan cheese, for serving
- 1tbsp olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 200.
- Arrange the pumpkin and half of the garlic on a baking tray, drizzle with olive oil and season with salt and pepper. Bake in the oven for about 20 minutes until ready.
- In a bowl, combine the baked pumpkin, garlic and ricotta cheese. Blend them all together until creamy. If wished, add some more salt and pepper.
- Cook the pasta according to the instructions on the back of the package, drain and stir into the Creamy Pumpkin sauce.
- Heat a pan with the butter, add the sage leaves and season with salt. Cook them for a few minutes until they’re crispy.
- Serve the pasta with the crispy Sage leaves and some grated Parmesan, if wished.
Enjoy!
This is one of the easiest pasta recipes which makes it perfect for a busy weeknight dinner. You can even prep the pumpkin in advance. Thus, You’ll need less than 10 minutes to assemble a delicious hearty dinner for the family.
Tip: Don’t throw the pumpkin seeds, they’re super delicious and packed with nutrients – simply roast them in the oven with a touch of salt and enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon. Meanwhile, have a super tasty Wednesday. x
