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!
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 (or vegetarian alternative)
1 ½ tbsp fresh sage, chopped
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 (or vegetarian alternative)
1 ½ tbsp fresh sage, chopped
Method
- Preheat 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.
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