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Creamy Pumpkin Pasta | Autumn Delight with Sage
(0)
40 min
Quick
Gurkerl Küche
Herbst auf dem Teller: Al dente Penne in einer samtig-cremigen Sauce aus im Backrohr geröstetem Hokkaido, verfeinert mit Schlagobers, feinem Parmesan und knusprig gebratenem Salbei. Ein wärmender italienischer Pastaklassiker für kühle Herbsttage!
Ingredients
Preparation method
Roast the pumpkin in the oven
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido squash, halve, seed, and cut into approx. 2 cm cubes (the skin can be left on). Peel the garlic cloves.
Spread the pumpkin cubes and whole garlic cloves on a baking sheet lined with baking paper, drizzle with 2 tbsp olive oil, and season with a little fine salt and ground black pepper. Roast in the preheated oven for about 25 minutes until soft and lightly browned.
Cook pasta & fry sage
Bring a large pot of water with fine salt to a boil. Cook the penne pasta until al dente according to the package instructions. Before draining, scoop out about 200 ml of the starchy pasta water and set aside.
Chef's tip
For extra crunch and a nutty note, you can additionally sprinkle a handful of toasted pumpkin seeds over the pasta.
Hokkaido squash does not need to be peeled – the skin becomes butter-soft in the oven and gives the sauce a vibrant orange colour.
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