Fresh Pumpkin and Sage Pasta
January 31, 2015
Fresh Pumpkin and Sage Pasta is healthy and easy to make. One of my favorite autumn meals is pumpkin ravioli with sage. We had this right after we got married over 30 years ago. I have made raviolis, but I was lazy this weekend and tried this version, which uses grated pumpkin. This is a fairly healthy dish, but after making it, I thought it could use some creaminess. Here is what I would do next time:
Take out one cup of the sautéed pumpkin and purée it with about 1/2 cream or half and half, then stir it into the pumpkin mixture.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Directions
1Heat olive oil and three tablespoons butter in large skillet. Add shredded pumpkin and leeks; saute for a minute or two, then add the garlic, but not browned; then reduce heat to medium-low and simmer until pumpkin is just tender (about 15 minutes), stirring occasionally. Add shredded sage leaves, green onion and salt and pepper to taste; then simmer for a minute or two longer.
2Meanwhile, cook pasta in boiling salted water. Drain; then toss with pumpkin mixture, parmesan and remaining tablespoon of butter. Adjust salt and pepper and serve immediately.
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