Recipe: Pumpkin & sage spaghetti

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

Ingredients

• 800g/1lb 12oz pumpkin flesh, chopped into small cubes
• 1.0 tsp golden caster sugar
• 100.0g butter
• small bunch sage leaves, about 20, roughly chopped
• 350.0g dried spaghetti
• juice of 1 lemon
• 50.0g parmesan , grated

  

  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.

  NUTRITION PER SERVING:
  

  573 kcalories, protein 17.0g, carbohydrate 71.0g, fat 27.0 g, saturated fat 16.0g, fibre 5.0g, sugar 1.0g, salt 0.83 g

source: bbcgoodfood.com