PUMPKIN & SAGE SPAGHETTI
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish
Provided by Claudia Roden
Categories Dinner, Main course
Time 45m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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 Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium
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