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 Pumpkin, Spinach & Sage 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

Share

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.