Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds – Squelo

Name: Creamy Roasted Pumpkin Pasta with Fried Sage & Chilli Pumpkin Seeds – Squelo
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, to taste; 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....

View full recipe on squelo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at squelo.com.

Share this recipe:

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, to taste
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)