Pumpkin pasta recipe with sage and truffle oil

Elevate your pasta with our take on the classic truffle and sage combination. A rich winter pasta dish made with seasonal roast pumpkin, it is sure to warm your soul on chilly nights. The truffle oil adds a rich depth of flavour and the crispy fried onions top this dish off with a satisfying crunch.

 Ingredients


Method

  1. Pre-heat oven to 200C. Toss squash in olive oil and roast for 35 minutes, or until soft.
  2. Boil the pasta in well salted water. In a large frying pan, fry sage leaves in butter until crisp - lift out leaves with a slotted spoon onto a piece of kitchen paper. 
  3. When the pasta is a minute short of being cooked. Save a mug of pasta cooking water, and drain the pasta. Tip the drained pasta into the frying pan with butter, toss well and add back ½ a mug of the cooking water. Simmer and stir until glossy. Stir through the cooked squash, gorgonzola, and drizzle with truffle oil.
  4. Divide into two bowls, and sprinkle over walnuts, sage leaves and crispy onions
© Speciality Cooking Supplies Limited 2024


0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

    Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

  • Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

    Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

  • Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe

    Giant Baked Beans In Tomato Sauce (Gigantes Plaki) Recipe