Pumpkin pasta with buttery leeks
Serves 4
Ingredients
800g pumpkin - skin removed
3 tablespoons olive oil
¼ cup sage leaves
2 large leeks - thinly sliced
Good pinch of chilli flakes (optional)
400g dried pasta
5 large garlic cloves - sliced
½ cup white wine
100g butter
Zest of one lemon
¼ cup lemon juice
1 cup chopped Italian parsley
Lots of grated parmesan to serve
Instructions
Preheat the oven to 200 fan bake.
Cut the pumpkin into large bite-sized pieces. Place the pumpkin onto a lined baking tray. Generously drizzle with olive oil. Season with salt and pepper. Bake for 30-35 mins until soft and slightly coloured.
Ready a large deep pan on a medium heat. Add 3 tablespoons of oil and the sage leaves. Simmer until the sage leaves are crispy. Take out the leaves. Placing them onto some paper towels.
Using the same pan with the infused oil, add the leeks and chilli flakes. (if using) Season with salt and pepper. Simmer for 10-12 minutes. Stirring occasionally.
Ready a large saucepan of boiling salted water on a high heat. Cook the pasta as per the packet instructions.
Add the garlic to the leeks. Simmer for 3 minutes. Add the wine, let it bubble and absorb. Add the butter, zest and lemon juice. Season with pepper. Let it simmer for a few minutes. Turn off the heat.
Add the pumpkin and parsley to the leeks. Tong the cooked pasta into the sauce. Gently fold in the pasta until it’s well coated and the ingredients are combined.
Spoon into a serving bowl. Place the crispy sage leaves on top. Serve with lots of grated Parmesan.
