Roasted pumpkin & Sage Papparadelle

Roasted pumpkin & Sage Papparadelle


Roasted pumpkin & Sage Papparadelle




500grams of jap pumpkin cut into medium wedges

1 clove of garlic

10 sage leaves

¼ cup of olive oil

300gram of Papparadelle

100grams of pine nuts

salt and pepper

Fresh parmesan for grating




Preheat the oven to 200 degrees. Line a baking tray with baking paper and add quartered pumpkin. Roast for 40 min until pumpkin is tender.

Boil a large pot of salted water and cook pasta till aldente and drain.

In a separate

Melt butter and olive oil in a medium fry pan and add garlic. Then add Sage and and sauté till crispy.

Divide pasta amongst the bowls, top with pumpkin and pour butter sage sauce over the top. Sprinkle with Pine nuts and grated parmesan.