Name: Pumpkin, Spinach & Sage Pasta
Prep time: 15 min
Cook time: 18 min
Cuisine: Italian
Ingredients: 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

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.

Egg-free

Nut-free

Vegetarian

Prep Time: 15 minutes

Cook Time: 18 minutes

Makes: 4 portions

Suitable for Freezing

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Ingredients

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

Method

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