Table of Contents
Enjoy a delicious and comforting pasta dish that is perfect for autumn or any time you crave a savory, egg-free meal. This roasted pumpkin and sage pasta combines the natural sweetness of pumpkin with aromatic sage, creating a flavorful and satisfying dish suitable for vegetarians and those with egg allergies.
Ingredients
- 1 medium pumpkin, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
- 2 cloves garlic, minced
- 8-10 fresh sage leaves
- 1/2 cup grated Parmesan cheese (optional)
- Fresh sage leaves for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sage leaves, cooking for about 1-2 minutes until fragrant. Remove the sage leaves if you prefer a milder flavor, or leave them in for more aroma.
Add the roasted pumpkin to the skillet and mash slightly with a spoon or potato masher to create a chunky sauce. Stir in the cooked pasta and toss to combine. If desired, sprinkle with grated Parmesan cheese for added richness.
Serve hot, garnished with extra sage leaves if desired. Enjoy your egg-free roasted pumpkin and sage pasta!