Pumpkin Pasta With Sage & Maple Butter
It’s Autumn and if there’s one thing I’m craving at the moment it’s warming foods that comfort the soul. Although this isn’t your traditional pasta dish (there’s no wheat or bulk here) the addition of pumpkin, maple syrup, sage butter and parmesan makes this dish just as tasty as a heavy pasta dish. You can use your spiralizer for spaghetti pumpkin if you wish. Enjoy as a starter or light lunch!
- 1 medium pumpkin
- 1 tbsp maple syrup
- 2 tbsp clarified butter
- A few sprigs of chopped fresh sage
- 2 tbsp pine nuts
- 1 tsp parmesan
- A good pinch of Himalayan salt or rock salt
- Toast your pine nuts and set aside.
- In a pan melt 1 tbsp of your clarified butter on a low heat. Add your sliced or spiralized pumpkin to cook through on a low heat (this can take about ten minutes or so until you get an al dente texture).
- Add in your maple syrup, salt and extra clarified butter (the pumpkin soaks up the butter quite quickly so add a little more if required).
- Stir everything through in the pan, take off the heat and add in your chopped sage.
- Arrange the pumpkin on each plate and sprinkle with your pine nuts and parmesan.
- Finally add a sprig of sage for decoration (optional).