Pumpkin and sage spaghetti
This dish is a marriage of the sweet golden pumpkin, which is much loved in Mantua and Cremona in northern Italy, and spaghetti from further south.
Serves 4 and is suitable for vegetarians
Published: October 30, 2020 at 12:51 pm
Ingredients
- 800g Pumpkin flesh, chopped into cubes
- 1tsp Golden caster sugar
- 100g Butter
- 20 Sage leaves, roughly chopped
- 350g Dried spaghetti
- 50g Parmesan cheese, or vegetarian hard cheese, grated
Method
Step 1
Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need to add a spoonful or two of water during the cooking if the pan seems dry. Set aside.
Step 2
While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn on the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
Step 3
Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.
Share this article
Louise Hagger
