Creamy pumpkin pasta with sage , hazelnuts, spinach and chilli flakes. This recipe is savoury, hearty and wholesome with delicious autumn flavours and couldn't' t be any easier to make.
Creamy pumpkin pasta with sage , hazelnuts, spinach and chilli flakes. This recipe is savoury, hearty and wholesome with delicious autumn flavours and couldn't' t be any easier to make.
Yields4 Servings Cook Time30 mins
¼ cup unsalted butter 1 medium red onion, chopped 2 large galic cloves, finely chopped 2 tsp sage leaves, chopped ¾ tsp chilli flakes 1 can pumpkin puree 2 tbsp tomato paste 1 cup reserved pasta water ½ cup heavy cream ½ cup parmesan cheese, grated 3 cups spinach ¼ cup hazulnuts, crushed pasta for 4 parmesan to serve salt & pepper
11. First cook the pasta in a large saucepan with a generous amount of salt. Drain and reserve a cup and half of pasta water to use later.
2.Place the butter in a pan over medium heat. Add in the chopped onion, cook 5-10 until the onion is softened and translucent Add in the garlic, sage leaves and chilli flakes and cook a further 2-3 minutes.
3. Add in the pumpkin puree, tomato paste,reserved pasta water and salt, mix all together. Pour the pumpkin mixture into a blender and blend until completely smooth.
4.Place the mixture back into the pan and add in the milk and parmesan cheese, stir all together. Add in the spinach leaves to wilt and lastly fold in the pasta to the pan. Serve with some extra grated parmesan cheese, ground pepper and some crushed hazelnuts.
1. First cook the pasta in a large saucepan with a generous amount of salt. Drain and reserve a cup and half of pasta water to use later.
2.Place the butter in a pan over medium heat. Add in the chopped onion, cook 5-10 until the onion is softened and translucent Add in the garlic, sage leaves and chilli flakes and cook a further 2-3 minutes.
3. Add in the pumpkin puree, tomato paste,reserved pasta water and salt, mix all together. Pour the pumpkin mixture into a blender and blend until completely smooth.
4.Place the mixture back into the pan and add in the milk and parmesan cheese, stir all together. Add in the spinach leaves to wilt and lastly fold in the pasta to the pan. Serve with some extra grated parmesan cheese, ground pepper and some crushed hazelnuts.
Ingredients
Directions
1. First cook the pasta in a large saucepan with a generous amount of salt. Drain and reserve a cup and half of pasta water to use later.
2.Place the butter in a pan over medium heat. Add in the chopped onion, cook 5-10 until the onion is softened and translucent Add in the garlic, sage leaves and chilli flakes and cook a further 2-3 minutes.
3. Add in the pumpkin puree, tomato paste,reserved pasta water and salt, mix all together. Pour the pumpkin mixture into a blender and blend until completely smooth.
4.Place the mixture back into the pan and add in the milk and parmesan cheese, stir all together. Add in the spinach leaves to wilt and lastly fold in the pasta to the pan. Serve with some extra grated parmesan cheese, ground pepper and some crushed hazelnuts.