Pasta, pumpkin sauce, sage, hazelnuts


  • 400 g pasta of your choice
  • 420 g pumpkin
  • 2 large handfuls of fresh sage
  • olive oil

  • 1 shallot
  • 3 cloves of garlic
  • 1/2 teaspoon(s) smoked paprika
  • 12 cl of liquid vegetable cream
  • the juice of 1 lemon

  • 3 large handfuls of hazelnuts
  • Parmesan pieces

  • Salt and pepper from the mill


  1. Preheat the oven to 160°C.

  2. Cut the pumpkin in half and core it. Brush with oil and place the flesh face down on a baking tray covered with baking paper.

  3. Place in the oven and cook for around 35 minutes. Ten minutes before the end of cooking, add the sage leaves and oil around it, then return to the oven.

  4. Brown the peeled and chopped shallot in an oiled pan for 5 minutes, then add the peeled and chopped garlic cloves. Salt, pepper and add the smoked paprika. Reserve off the heat.

  5. Cook the pasta until al dente and keep 2 or 3 ladles of the cooking water.

  6. Extract the flesh from the pumpkin and keep 420 g of it. Place it in a blender, add the cream, lemon juice and 2 ladles of pasta cooking water. Mix until you obtain a fluid texture.

  7. Pour the sauce into the pan then add the pasta. Mix everything and, if necessary, add a ladle of cooking water to thin the sauce.

  8. Roast the hazelnuts in a pan.

  9. Serve with crumbled sage, crushed hazelnuts and parmesan shavings.

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