Pumpkin, Spinach & Sage Pasta


Pumpkin, Spinach & Sage Pasta

This tasty vegetarian dish captures the essence of autumn, with roasted pumpkin, aromatic sage, crème fraiche, and freshly grated parmesan. Remember that not all pumpkins are good for cooking, I like to use French pumpkin, which is delicious roasted in the oven!


175g shell pasta
300g french pumpkin, diced (or butternut squash)
Knob of butter
1 large banana shallot, sliced
1 clove garlic, crushed
100g mushrooms, sliced
75g spinach
300ml crème fraiche
75g parmesan, grated
1 ½ tbsp fresh sage, chopped


  1. Preheat the oven to 200C Fan.
  2. Cook the pasta in boiling salted water according to the packet instructions.
  3. Put the pumpkin onto a baking sheet. Drizzle with oil. Roast for 15 minutes.
  4. Melt the butter in a frying pan. Add the shallot and fry for 3 to 4 minutes.
  5. Add the mushrooms and garlic and fry for 3 to 4 minutes. Add the crème fraiche and bring up to the boil.
  6. Add the pasta, pumpkin, cheese, and sage.
  7. Season well and toss over the heat.

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