recipes for every season

Creamy Pumpkin Pasta with Sage and Parmesan

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Serves 4 · Easy · 30 minutes

Ingredients

320g rigatoni
40g butter
12 fresh sage leaves
1 small onion, finely diced
2 garlic cloves, crushed
400g pumpkin puree
150ml single cream
75g Parmesan, finely grated
1/4 tsp freshly grated nutmeg
1 tbsp lemon juice
Salt and black pepper

Method

1. Bring a large pan of salted water to the boil. Cook the rigatoni until just al dente, reserving a mugful of pasta water.
2. Melt half the butter in a wide frying pan over medium heat. Fry the sage leaves 20-30 seconds per side until crisp.
3. Add the remaining butter and onion. Cook 6 minutes until soft, then add the garlic and cook 1 minute.
4. Stir in the pumpkin puree, cream and nutmeg. Simmer gently 3-4 minutes.
5. Add the drained pasta, 50g Parmesan and 100ml pasta water. Toss over low heat until silky. Add more water if needed.
6. Stir in the lemon juice and black pepper. Taste before adding salt.
7. Divide between bowls and finish with remaining Parmesan and crispy sage.