Pasta with butternut pumpkin and sage butter

Pasta with butternut pumpkin and sage butter

Pasta butternut pumpkin sage butter

Who said that the pasta should be served with tomato sauce?  You can cook pasta butternut pumpkin sage butter. This is a simple dish, in which the taste of butternut squash combined with other strong flavors — aromatic sage. After the oil is melted, add to it the garlic and chopped herbs, resulting in a creamy sauce, which each makaroninka will be covered. Add the chopped hazelnuts and sprinkle with Parmesan cheese pasta with hazelnut flavor, which makes the dish really luxurious.

Ingredients:

1 peeled and diced 1 cm. Muscat medium size pumpkin (remove seeds)
1 bunch collard greens or kale
450 gr. spaghetti or fusilli pasta from whole wheat flour
1 tbsp. l. olive oil
Salt and ground black pepper
110 gr. butter
6 thin slices chopped chives
1 tbsp. chopped fresh sage (loosely compacted)
1/2 cup roasted and chopped hazelnuts
Grated Parmesan feed

Preparation:

1. Preheat oven to 205 ° C.

Put the pumpkin on a baking sheet, toss with olive oil, salt and pepper well. Bake until tender, about 30 minutes.

In a large saucepan, bring to boiling salted water. Cook spaghetti according to package directions.

2. Meanwhile, in a saucepan on medium-high heat, melt the butter. Put the garlic and cook until fragrant, about 5 minutes. Add the sage and fry until it becomes crisp, about 2 minutes. Add the roasted butternut squash, kale and hazelnuts and mix.

Strain the pasta, put them in a saucepan and mix well all the ingredients. Salt and pepper. Sprinkle with Parmesan cheese and serve.

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