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Pumpkin, Spinach & Sage Pasta

Not all pumpkins are good for cooking, but French pumpkin is delicious roasted in the oven. This tasty vegetarian pasta dish combines roasted pumpkin, aromatic sage, crème fraiche and freshly grated parmesan.


Prep Time: 15 minutes
Cook Time: 18 minutes
Makes: 4 portions
Suitable for Freezing
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. Pre heat 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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