Ingredients

The following ingredients have 4 Servings
  • 700 grams pumpkin (whole - guts and all!)
  • 1 tbsp olive oil
  • 1/2 tsp chilli powder
  • 1 tbsp butter
  • 1 large garlic clove
  • 300 ml chicken stock
  • 2 tbsp crème fraiche (or double cream)
  • 50 grams Parmesan cheese (grated)
  • 320 grams dischi volanti pasta
  • 1 handful fresh sage
  • 60 ml olive oil

Instruction

  • Preheat oven to 180 C/ 350 F.
  • Scoop out the pumpkin flesh and seeds, reserving them for later.
  • Slice pumpkin flesh into slices approximately 2 inches thick. Arrange on a baking tray and bake in the centre of the oven for 35 minutes.
  • Meanwhile, wash and dry the pumpkin seeds throughly and toss in the olive oil and hot chilli powder.
  • Fry your sage leaves by heating the olive oil over a medium-high flame. Drop the leaves in 6-8 at a time, and fry for few seconds so that they retain their vibrant green colour. Remove the leaves from the hot oil with a slotted spoon and drain on a piece of kitchen paper or clean towel.
  • Chop the remaining pumpkin guts into pieces, if needed, and add to the baking tray along with the chilli pumpkin seeds.
  • Roast for a further 10-15 minutes, until the pumpkin is softened and the seeds are golden. Allow to cool completely.
  • Heat the butter in a large saucepan, and saute the garlic for a minute.
  • Add the cooled, roasted pumpkin flesh (without the skin), the pumpkin guts and the chicken stock.
  • Simmer over a medium flame for 10 minutes, leaving the lid off.
  • Meanwhile, cook the pasta according to the packet instructions and drain.
  • Puree the pumpkin sauce until smooth and add the grated Parmesan and creme fraiche.
  • Season well to taste and stir through the hot, cooked pasta.
  • Serve with the fried sage, chilli pumpkin seeds and extra Parmesan cheese, if desired.