The idea was to make a classic risotto with pumpkin and sage, but I forgot to buy the rice. And I figured, risotto is Italian and so is pasta. Why not give it a try? It works a charm. Again this recipe is very quick and easy. Just how I like it.
What do you need (serves 4) ?
1 pumpkin or butternut squash (750 g peeled, cut in chunks)
1 onion chopped
2 cloves of garlic chopped
1/2 glas of dry white wine
20 cl pouring cream (fat free is okay)
1/2 bunch of sage
nutmeg
pepper and salt
500 g pasta (spaghetti)
olive oil
Pecorino or parmesan cheese. Or blue cheeses like stilton, roquefort, Danish blue... to make it even more flavorsome.
Prepare the pasta as indicated on the pack.
Heat the oil in a frying pan and add the garlic and the onion, fry till the onion is soft. Add the pumpkin and fry for a minute or two. Pour in the wine and let it simmer for 10 minutes.
Chop the sage, add to the pumpkin. Pour in the cream and add pepper, salt and nutmeg to taste. Add the cooked spaghetti and sprinkle with the cheese of your choice.
Enjoy!
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