Roast Pumpkin & Sage Pasta Sauce
Here is mamma Andrea's own recipe for homemade Roast Pumpkin and Sage Pasta Sauce. Figlia Charlotte advises that this pasta sauce can be put with all sorts of different kind of pasta but is particularly yummy with stuffed Ravioli or Rigatoni.
- Prep time
- 2 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tsp extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 425g pumpkin puree
- 50g/2oz parmesan, grated
- pinch of chili flakes
- zest of 1 lemon
- 25g/1oz butter
- 85g/ 3oz fresh breadcrumbs
- 2 tbsp chopped sage and whole sage leaves for garnish
Instructions
- 1
Heat oil in a pan and fry onion and garlic for 2-3 minutes until softened.
- 2
Add the pumpkin puree, 250ml water, grated parmesan, chili flakes and lemon zest. Stir well and cook over a low heat for 3-4 minutes.
- 3
Season with salt and pepper.
- 4
Melt the butter in a small frying pan, stir in breadcrumbs and fry until lightly golden. Stir in the chopped sage leaves.
- 5
Serve pasta with pumpkin sauce, sprinkle with the toasted sage breadcrumbs and garnish with crispy fried sage leaves.