I love pumpkin.
There is only one tiny problem. At the moment I just do not feel like the ubiquitous pumpkin soup.
What I’m hungry for is pasta. And really good. With creamy sauce and absolute addictive potential.
The solution for all autumnal soul-feeling cravings? Quick Pumpkin Pasta with Sage !
Here in the north, the season of the harvest is currently in top form. Really, the market stalls are bending under their delicious load.
Red-barked apples, noble mushrooms and of course pumpkins, as far as the eye can see.
In the midst of this motley crowd I stand. And I’m really happy. Oh, what you can do with it.
I immediately forget the mushrooms in mushroom quinoa with garlic and thyme . Gorgeous!
Of course I can not pass the pretty apples either. So, how about a large serving of Apple Pie Overnight Oats and dessert Salted Caramel Apple Hand Pies ?
With the pumpkin my dear vegetable man gives me a hot tip:
Boy Deern, you do not want pumpkin soup? Then try the Hokkaido as a sauce. A real showpiece. Just cook, add a few delicious ingredients, puree, and you’re done.
With the long quack we North Germans have it sometimes not so. But my dears, the tip was awesome!
Muchas muchisimas gracias, dear vegetable man!
Back in the house of Kochkarussell arrived the main characters of the freestyle treat are stuck: pumpkin and sage. Add some butter, garlic, chilli and a dash of crème fraîche, and you’re done with the deliciously creamy sauce with addictive potential.
Need more convincing arguments?
The pumpkin pasta with sage are:
- Wonderfully creamy.
- In 30 minutes on the table.
- Absolute Soulfood.
- Perfect for pumpkin lovers and pasta fans.
Fast, easy and incredibly creamy – you’ll love pumpkin pasta with sage.
Pumpkin Pasta with Sage
Portions : 2
Calories per serving : 592 kcal
small Hokkaido pumpkin
- Chili flakes
- Salt and pepper
Hokkaido wash, halve and core. Dice the pumpkin meat and cook for 15 minutes over medium heat.
Pasta according to package instructions al dente cook.
Finely chopping garlic clove. Melt the butter in a pan with a thick bottom. Cook the garlic and sage leaves in it for about 2 minutes. Remove the pan from the heat.
Pour off pumpkin and add butter, garlic, sage, crème fraîche. Mash with a cream blender until creamy.
Generously season with salt, pepper and chilli. Add the poured pasta, mix everything and enjoy.
My dear ones, if you are always looking for delicious Pasta, you’ll love the creamy pumpkin pasta with sage. But beware, absolute addictive potential!
Do you like to shop in the market? And where are the pumpkin fans?