Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds

Name: Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds
Ingredients: one whole 900-gram pumpkin – flesh, guts and seeds (or a 700-gram wedge of pumpkin with the seeds/guts still attached); 1 tbsp olive oil plus extra to fry the sage; 1/2 tsp hot chilli powder; 1 tbsp butter; 1 large garlic clove (or more, if desired); 300 ml hot chicken stock; salt; pepper; 2 tbsp creme fraiche (or double cream); 50 grams grated Parmesan cheese (or vegetarian equivalent); fresh sage leaves; 320 grams of dried pasta (I’ve used dischi volanti)

squelo.com

Leftover Halloween pumpkin? Use up the whole pumpkin – guts, seeds and flesh – in this super easy creamy roasted pumpkin pasta recipe with crispy fried sage and roasted chilli pumpkin seeds....

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Ingredients

one whole 900-gram pumpkin – flesh, guts and seeds (or a 700-gram wedge of pumpkin with the seeds/guts still attached)
1 tbsp olive oil plus extra to fry the sage
1/2 tsp hot chilli powder
1 tbsp butter
1 large garlic clove (or more, if desired)
300 ml hot chicken stock
salt
pepper
2 tbsp creme fraiche (or double cream)
50 grams grated Parmesan cheese (or vegetarian equivalent)
fresh sage leaves
320 grams of dried pasta (I’ve used dischi volanti)