Spaghetti with pumpkin sage sauce
The earthy flavor of sage is perfectly balanced with the sweet and autumnal taste of the pumpkin. The lemon provides a refreshing contrast to the homemade pumpkin-sage sauce. Add walnuts for a nice crunch, and the dish is complete!
Preparation
Preheat the oven to 180°C (350°F). Halve the pumpkin, peel it, and cut it into 2 cm cubes. Tear the oyster mushrooms into pieces.
Peel and chop the onion and garlic. Grate the zest of the lemon (don't grate the white part, as it's bitter) and juice the lemon.
Spread the pumpkin, onion, and garlic on a baking sheet lined with parchment paper. Drizzle with 2/3 of the olive oil and bake for 30 minutes.
Meanwhile, bring a pan of water to a boil and cook the spaghetti according to the package directions. Drain the spaghetti, reserving 2 tablespoons of the cooking liquid.
Puree ¾ of the pumpkin together with the onion, garlic and Verstegen sage, lemon juice and zest and the pasta cooking water using a hand blender to make a sauce.
Heat the remaining olive oil in a pan over medium heat and cook the oyster mushrooms for 4 minutes. Add the spaghetti and pumpkin sage sauce, stir, and cook for 4 minutes. Season the spaghetti with Verstegen Black Pepper and Verstegen Sea Salt.
Grate the Pecorino with a coarse grater and chop the walnuts coarsely.
Divide the spaghetti with pumpkin sage sauce among the plates, spoon the remaining pumpkin over the spaghetti and garnish with the Pecorino and walnuts.
Variatietip
Wil je het recept met vlees maken? Voeg dan kipdijfilet toe. Bak deze eerst 3 minuten voordat de oesterzwammen gebakken worden.
Ingredients
- 500 g flespompoen
- 150 g oesterzwammen
- 2 uien
- 2 tenen knoflook
- 1 citroen
- 3 el olijfolie
- 300 g spaghetti
- 1 el Verstegen Salie
- ½ tl Verstegen Zwarte Peper
- ½ tl Verstegen Zeezout
- 70 g Pecorino
- 150 g ongezouten walnoten
Supplies
- Hand blender
- Coarse grater
Products used in this recipe
€2,39
€3,39
€2,79