- Home
- Information
- Stallholder Profiles
- Brooklands Free Range Farm
- Cafe on Alex
- Coffee Cube
- Colonial Candlez
- Deegan Designs
- Egg-erton
- Goldfields Farmhouse Cheese
- Gourmet Morsels
- Hillberries
- Honey Dee
- Love to Sew
- Manna Hills Olive Estate
- Peregrine Ridge Wines
- Pollards Harcourt Orchard
- Preserved and Pickled
- Raw Eatables
- Sage Choice
- Scottish Foods
- Spud Sisters
- Tasty Taters
- The Bread Post
- Tin Shed Charcuturie
- Villa Pileggi Olive Oil
- What's in the Cupboard
- Whe-eat
- Woof IT Healthy Dog Treats
- Recipes
- Apple Cabbage Salad with Raspberry Vinaigrette
- Baked Spaghetti Squash with Garlic and Butter
- Beetroot, Goats Cheese and Walnut Risotto
- Berry Crisp
- Cauliflower Curry with Tomato & Coriander
- Creamy Cauliflower Soup with Mustard and Parmesan
- Honey Granola
- Moroccan Lamb with Apricots
- Nigella Lawson's Chocolate and Olive Oil Cake
- Pear and Chocolate Bread and Butter Pudding
- Pumpkin and Sage Spagetti
- Sage Choice - Slow Cooked Pot Roast
- Slow Braised Pork with Cider and Parsnips
- Smoked Trout Nicoise Salad
- Sticky Chicken with Steamed Rice
- Sweet Honey Wine Pears
- Gallery
- Blog
- Contact
Pumpkin and Sage Spagetti
Pumpkin and Sage Spagetti
- 800g/1lb 12oz pumpkin flesh, chopped into small cubes
- 1 tsp golden caster sugar
- 100g butter
- Small bunch sage leaves, about 20, roughly chopped
- 350g dried spaghetti
- juice of 1 lemon
50g Parmesan grated
- Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
- While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
- Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.