Ingredients
– 1 small pumpkin (about 1 kg)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 300 g pasta of your choice
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 100 ml vegetable broth
– 100 ml cream
– 50 g grated parmesan cheese
– Fresh parsley for garnish
Method
1. Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and slice into wedges.
2. Place the pumpkin on a baking tray. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 30-35 minutes until tender.
3. Boil a large pot of water. Cook the pasta according to package instructions. Reserve some pasta water and then drain the pasta.
4. In a pan, heat a tablespoon of olive oil. Sauté the minced garlic and dried sage for about 1 minute. Add the roasted pumpkin, vegetable broth, and cream. Stir well.
5. Mix the cooked pasta into the pumpkin sauce. If it’s too thick, add a bit of reserved pasta water. Top with parmesan cheese and garnish with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
