Pumpkin and Sage Pasta

This October inspired pasta dish is super simple yet packs a whole lot of flavour. It’s a lovely, cosy dish and the roasted butternut pumpkin pairs so well with the cooked sage and garlic.

serves 4

What you need

900g Butternut pumpkin, roughly chopped

3 tablespoon olive oil + drizzling

2 teaspoons salt flakes

handful of sage leaves

2 cloves of garlic, finely minced

1/2 cup chives, chopped

Sea salt and pepper to taste

500g spaghetti

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What to do

Preheat oven to 180C.

Place the chopped pumpkin onto a large baking tray lined with baking paper. Drizzle with 1 tablespoon of olive oil and salt and use your hands to evenly coat the pumpkin. Spread out evenly and bake for 40 mins, or until cooked through and slight caramelised at the edges.

While the pumpkin in baking, drizzle 2 tablespoons of olive oil into a heavy based pan and add your sage leaves and garlic. Place the pan on medium high heat and cook until fragrant, 1-2 minutes. Take of the heat and add the chives.

When the pumpkin is almost ready, cook your spaghetti according to packet directions.

When the pumpkin is done, add it to the pan the olive oil, sage, garlic and chives and stir through. Add the pasta to the pan and give it a quick stir. Season with sea salt and pepper to taste.

Plate up and serve immediately, drizzling with extra olive oil.

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