in Recipes

Pumpkin with sage and pasta

updated

Spread the love

Ingredients for 5 servings:

  • 500 g pasta, e.g. farfalle
  • 1 Hokkaido pumpkin(s)
  • 125 g butter
  • 1 bunch of sage
  • 200 g crème fraîche
  • n. B. Salt
  • n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and dice the pumpkin. In a large pan or wide saucepan, fry the sage leaves in 100-125g butter, remove from the pan, and set aside. Cover and sauté the pumpkin cubes in the butter until soft, stirring occasionally. Add the sage leaves and crème fraîche, season generously with salt and freshly ground pepper, and heat everything together. Cook the pasta in plenty of salted water until al dente. To serve, either mix the pasta and pumpkin together or arrange them separately. This should serve at least 5 people. Preparation time depends on the size of the pumpkin cubes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Braised cabbage

Cherry eggnog dessert