Creamy Pumpkin & Sage Pasta
Nutrition per serving
Protein per 100 kcal: 2.8g · Energy from macros: 11% protein / 54% carbs / 34% fat
Ingredients
- 320g penne pasta
- 400g pumpkin, peeled and cubed
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 120ml double cream
- 40g Parmesan, finely grated
- 12 fresh sage leaves
- 1/4 tsp ground nutmeg
- 1 tsp butter
- 150ml vegetable stock
- Salt and black pepper, to taste
Instructions
Heat the oven to 200°C. Toss the pumpkin cubes with 1 tbsp of the olive oil, salt and pepper, spread them on a baking tray and roast for 20 minutes until soft and caramelised at the edges.
Meanwhile, cook the penne in a large pan of salted boiling water until al dente. Reserve 100ml of the pasta water, then drain.
Melt the butter in a wide pan over medium heat. Fry the sage leaves for about 30 seconds until crisp, then lift them out and set aside. Soften the onion in the same pan for 3 minutes, then add the garlic and cook for 1 minute more.
Tip the roasted pumpkin into a blender with the cream and vegetable stock, and blend until completely smooth and silky.
Pour the pumpkin sauce into the pan, simmer gently for 2 minutes, then stir in the Parmesan and nutmeg. Loosen with a splash of the reserved pasta water if it feels too thick.
Toss the penne through the sauce until every tube is coated, season with salt and pepper, and serve topped with the crispy sage leaves and extra Parmesan.
Creamy pumpkin sage pasta is a cozy autumn dinner — penne folded through a silky roasted-pumpkin cream sauce with crispy sage leaves, garlic, Parmesan and a whisper of nutmeg. At around 580 calories a serving, it's a satisfying, energy-rich dinner for healthy weight gain. Ready in about 35 minutes, and perfect for a slow, golden evening meal.
