A deliciously creamy, wonderfully tasty and super simple pasta meal, creamy butternut pumpkin and sage pasta is guaranteed to be your new favorite mid week meal this season. A creative change from the usual tomato based sauces, this recipe is perfectly timed to celebrate this seasons pumpkins and National Pumpkin Day! A recipe dedicated to my mother, who adores a good butternut and creative ways to utilise them, this butternut pasta will satisfy the fussiest of omnivores and vegetarians alike.

  45 min           4          $

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Creamy Butternut Pumpkin & Sage Pasta

  • 1kg of butternut pumpkin, cubed
  • 1 large brown onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 2 tblsp. of olive oil
  • 1 tblsp. of butter
  • 1/2 teaspoon of nutmeg, grated finely
  • 1/2 cup of white wine
  • 3/4 cup of vegetable stock
  • 2 generous pinches of ground black pepper
  • 1/4 cup of fresh parsley, roughly chopped
  • 2 tblsp. of fresh sage, roughly chopped
  • 1/4 cup of parmesan cheese, finely grated
  • 400 grams of spaghetti

In a large soup pot on medium heat, heat the olive oil and then add the onion, butternut, garlic and nutmeg. Sauté until onions are soft and then add the butter and cook for a further 1 – 2 minutes, then turn onto high heat and add the white wine. Cook the white wine off until it has almost evaporated, approximately 4 minutes.

Now add the vegetable stock, herbs and pepper, cover with a lid and cook for 30 minutes on low heat or until the pumpkin is very soft. Once the pumpkin is falling apart, add the parmesan and stir well. Turn off from the heat and blend with a hand blender, or in a blender until it forms a smooth sauce like consistency.

If it is too thick gradually add tablespoon by tablespoon some water until you reach the desired saucey texture you like. Put the sauce aside and cook as per instructions on the packet, 400 grams of spaghetti.

Drain your spaghetti and then mix in the desired amount of pumpkin sauce. Serve your pasta topped with extra finely chopped parsley and sage and sprinkle with grated parmesan cheese and chili flakes.

Bon appétit x