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Pumpkin & sage spaghetti

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

  • Ready in 35-45 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 573
  • Carbohydrates 71
  • Saturated Fat 16
  • Sugar 1
  • Protein 17
  • Fat 27
  • Fibre 5
  • Salt 0.83

Nutrition per serving

  • Calories 573
  • Carbohydrates 71
  • Saturated Fat 16
  • Sugar 1
  • Protein 17
  • Fat 27
  • Fibre 5
  • Salt 0.83

Ingredients

  • 800g/1lb 12oz pumpkin flesh, chopped into small cubes
  • 1 tsp golden caster sugar
  • 100g butter
  • small bunch sage leaves, about 20, roughly chopped
  • 350g dried spaghetti
  • juice of 1 lemon
  • 50g parmesan, grated

Method

  1. Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.

  2. While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.

  3. Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

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