Recipe adapted from Donna Hay
With slight modification in blue adjusted to our taste for 2 persons.
Pasta with pumpkin and sage brown butter
1kg pumpkin, peeled and diced (about 300g)
400g pappardelle or fettuccine (I used Penne pasta about 70g)
75g butter (40g)
3 tablespoons whole sage leaves (about 1 - 2 tablespoons)
1 cup finely grated parmesan (I used some grated cheddar cheese)
sea salt and cracked black pepper
Preheat oven to 190°C (375°F). Place the pumpkin in a baking dish and sprinkle with a little olive oil. Bake for 30 minutes or until golden and soft.
Just before the pumpkin is ready, cook the pasta in a large saucepan of lightly salted boiling water (refer to the cooking time stated on the packaging). Drain and set aside.
While the pasta is cooking, place the butter and sage in a saucepan over low to medium heat and allow the butter to simmer until a golden brown colour.
To serve, place the pasta in serving plates and top with the pumpkin and parmesan. Spoon over the brown butter and sage leaves and season with salt and pepper.
I find that the pasta is abit dry which I preferred to have some sauce. Overall, the sweet pumpkin and fragrant sage leaves complement the dry pasta quite well.
Happy cooking and a blessed week ahead !
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN)
hosted by Eileen (Eileen's Diary).
And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.