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Pasta with pumpkin, sage & brown butter

Method

  • Cook the pasta until al dente in a large pot of boiling water. Drain well, toss with a little oil, cover and set aside.
  • While the pasta is cooking, boil the pumpkin in another pot until just tender and drain well.
  • Gently heat the butter in a pan until brown. Then turn off the heat, add the garlic, sage and seasonings and toss to heat through. Add the pumpkin and briefly toss, before adding the pasta and toss to coat well.
  • Serve immediately with parmesan sprinkled on top.

Ingredients

  • 400 gm pasta shapes
  • olive oil
  • ½ butternut pumpkin, cubed
  • 100 gm butter
  • 1 garlic clove, finely chopped
  • 12 fresh sage leaves
  • sea salt & freshly ground pepper
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm