Family friendly Main Italian

Spelt pasta with roasted pumpkin, pine nuts and sage

Name: Spelt pasta with roasted pumpkin, pine nuts and sage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 400g Jap pumpkin, peeled, cut into 2cm cubes; 1 tbs extra virgin olive oil, plus extra to drizzle; 8 fresh sage leaves, roughly chopped; 200g short spelt pasta; 2 cups baby spinach leaves; 2 tbs pine nuts, toasted; 80g fresh goat’s curd, crumbled

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Spelt pasta with roasted pumpkin, pine nuts and sage

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Treat yourself with the perfect autumnal pumpkin pasta dish, topped with creamy goat's curd and fresh sage.

400g Jap pumpkin, peeled, cut into 2cm cubes
1 tbs extra virgin olive oil, plus extra to drizzle
8 fresh sage leaves, roughly chopped
200g short spelt pasta
2 cups baby spinach leaves
2 tbs pine nuts, toasted
80g fresh goat’s curd, crumbled

Method

1.

Preheat the oven to 200°C. Spread the pumpkin evenly on a lined baking tray. Season with salt and pepper, drizzle with oil and roast for 20 minutes or until tender and slightly golden around edges. Top with sage and roast for a further 5 minutes or until the sage crisps slightly.
2.

Meanwhile, cook pasta in boiling salted water according to the packet instructions. Drain, reserving a little cooking water.
3.

Return pasta to pan, then stir in pumpkin and any juices. Add spinach, nuts, a little extra oil and reserved water. Season to taste, top with cheese and serve.